Deep and Refreshing Oyster Soup (Sumi’s Side Dish Style)
Deep and Refreshing Oyster Soup (Sumi’s Side Dish Style)
Sumi’s Side Dish Oyster Soup Recipe
Introducing the refreshing and clean oyster soup recipe featured on the TV show ‘Sumi’s Side Dish.’ It’s simple to make but boasts a deep, savory flavor that’s perfect for hangover relief. The clear, crisp broth will soothe your stomach. Enjoy the rich taste with plenty of fresh, seasonal oysters.
Ingredients- 5 cups (approx. 1L) anchovy and kelp broth (made with dried shrimp, kelp, green onion roots, and dried anchovies)
- 2 packs (approx. 220g) fresh oysters
- 1/3 medium Korean radish (approx. 200g), for a refreshing taste
Seasoning- 1 tsp (approx. 5ml) soup soy sauce for deep flavor
- 1 tsp (approx. 5ml) plum extract for a clean sweetness
- 1 tsp (approx. 5ml) soup soy sauce for deep flavor
- 1 tsp (approx. 5ml) plum extract for a clean sweetness
Cooking Instructions
Step 1
First, let’s make a clear and refreshing broth. In a pot, add about 1.2L of water. Include a handful of dried shrimp, 1-2 pieces of kelp, 2-3 green onion roots, and a few dried anchovies. Simmer over medium-low heat for about 15 minutes to extract a deep, flavorful broth.
Step 2
While the broth is simmering, gently rinse the two packs of fresh oysters (approx. 220g) under cold running water. Swirl them gently to clean. Thoroughly removing any shell fragments or impurities will help preserve the oysters’ natural flavor.
Step 3
Wash the Korean radish, peel it, and then slice it into large pieces that will complement the oyster soup. Slicing it thinly, like ‘nabak’ (thinly sliced for kimchi), about 0.5cm thick, is recommended.
Step 4
We’re preparing a 4-serving oyster soup now. About 200g of fresh oysters and 1/3 of a medium radish (around 200g) are a good amount. Feel free to adjust the quantities based on your preference.
Step 5
Remove all the solids from the well-simmered broth (dried shrimp, kelp, green onion roots, anchovies), leaving only the clear liquid. Keep the broth on high heat and bring it to a boil. Boiling the broth helps the radish cook faster and enhances the soup’s flavor.
Step 6
Add the large radish pieces to the boiling broth over high heat. Let it cook until the radish becomes translucent and tender, approximately 5-7 minutes. Cooking the radish first makes the soup refreshingly delicious.
Step 7
Now, season the soup with 1 teaspoon of soup soy sauce and 1 teaspoon of plum extract. Adding soup soy sauce first helps maintain a clear broth color while adding depth, and the plum extract reduces any fishiness from the oysters and adds a subtle sweetness.
Step 8
If the soup tastes a bit bland, you can add a pinch of salt at this stage to reach your desired seasoning. It’s important to enhance the natural flavors of the ingredients rather than over-seasoning.
Step 9
Finally, add the star ingredient – the prepared oysters – to the pot. Turn off the heat immediately after adding the oysters. Oysters can become tough if overcooked, so letting them cook gently in the residual heat of the pot is the key to a tender and delicious oyster soup.
Step 10
Lastly, it’s time to garnish the soup for both visual appeal and enhanced flavor. Add thinly sliced green and red chili peppers, or garnish with fragrant crown daisy, or a sprinkle of vibrant red chili threads for a more elegant oyster soup.
Step 11
Now, it’s time to serve the finished oyster soup. Ladle the radish pieces generously into a soup bowl first, and then artfully arrange the tenderly cooked oysters on top. Enjoy your delicious, refreshing, and deeply flavorful oyster soup!
