A Symphony of the Sea: Abalone and Oyster Soup, Absolutely No Fishy Taste!
A Symphony of the Sea: Abalone and Oyster Soup, Absolutely No Fishy Taste!
Experience the Ultimate Abalone and Oyster Soup, Made with a Secret Cleansing Method from ‘Salim 9dan Manmulsang’ for Zero Fishy Odor.
I’ll admit, I’m not the biggest fan of oysters, often struggling with their distinct flavor. Yet, when they’re in season, I try my best to enjoy them, knowing how incredibly good they are for you. It feels like a missed opportunity not to partake! Recently, I discovered a unique oyster-cleaning technique on the show ‘Salim 9dan Manmulsang.’ It was quite different from how I’d always done it. The promise of an oyster soup completely free of any fishy taste immediately caught my attention. So, I decided to follow their secret method precisely. And wow! The natural oyster aroma was preserved, but that unpleasant fishy smell? It was truly gone! For someone like me who finds oysters a bit challenging, this is a revolutionary tip. I immediately decided to make oyster soup. It was, by far, the most delicious oyster soup I’ve ever had – it tasted purely of the sea, so good that I couldn’t stop myself from having more! Not only is this piping hot broth perfect for the current season, but it’s also a nourishing meal that takes care of your health. How about trying this revitalizing Abalone and Oyster Soup? Wishing you a happy day today! ♡
Ingredients- 1 cup oysters (freshly cleaned)
- 1 abalone (cleaned and prepped)
- 2.5 cups rice water (approx. 500ml)
- Small piece of Korean radish (daikon)
Seasoning- 1 tsp chicken powder (optional, adjust to taste)
- Small amount of salt (to taste)
- Scallions (for garnish)
- 1 tsp chicken powder (optional, adjust to taste)
- Small amount of salt (to taste)
- Scallions (for garnish)
Cooking Instructions
Step 1
Clean the oysters using the secret method: Gently rinse the oysters under running water. Add a pinch of coarse salt or some flour and rub them gently with your hands. Be careful not to rub too hard, as this can break the oysters. Rinse them several times until the water runs clear. This ensures plump oysters with no fishy taste.
Step 2
Prepare the broth base: Pour 2.5 cups (approx. 500ml) of rice water into a ttukbaegi (earthenware pot) or a regular pot and bring it to a boil over high heat. Using rice water adds a richer, more savory depth to the soup.
Step 3
Prepare the radish: Slice the Korean radish thinly into rounds (nabak-style) or julienne it into fine strips. This adds a refreshing, clear taste to the soup. You can adjust the thickness based on your preference.
Step 4
Add radish and simmer: Once the rice water is boiling vigorously, add the prepared radish slices. Reduce the heat to medium and let it simmer gently. Cook for about 5-7 minutes, or until the radish becomes translucent and tender.
Step 5
Add the abalone: When the radish is almost cooked through, add the prepped abalone. Abalone can become tough if overcooked, so cook it for only about 2-3 minutes, just until its mantle slightly opens or you see white spots appear on its surface.
Step 6
Add the oysters: Once the abalone is halfway cooked, carefully add the cleaned oysters. Oysters cook very quickly; simmer for just about 1 more minute. They are ready when they become plump and slightly curled. Avoid overcooking, as this can alter their delicate texture and flavor.
Step 7
Season the soup: Bring the soup back to a gentle boil. Add 1 teaspoon of chicken powder (or a splash of soy sauce) and season with salt or soy sauce to your liking. Taste and adjust the seasoning as needed. Stir in the chopped scallions just before turning off the heat.
Step 8
Serve hot: Ladle the finished Abalone and Oyster Soup into bowls or the ttukbaegi and serve immediately. Enjoy this comforting and nourishing soup with a bowl of rice, perfect for a revitalizing meal on a chilly day.
