Hearty Oyster and Seaweed Soup: A Bracing Korean Classic
How to Make Delicious Oyster and Seaweed Soup, Infused with the Power of Oysters – Nature’s Invigorator!
Often hailed as ‘nature’s invigoration tonic,’ oysters are rich in zinc, calcium, and copper, making them exceptionally beneficial for boosting immunity, preventing anemia, and even combating hair loss. Elevate your meal with this nutritious oyster and seaweed soup, a dish celebrated for its refreshing and deep flavor profile. This recipe guides you through creating a truly delicious and healthy version of this beloved Korean comfort food, perfect for any occasion.
Ingredients
- Dried seaweed (miyeok) 30g
- Fresh oysters 300g
- Rice water 1.6L (approx. 8 cups)
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Soup soy sauce (Guk-ganjang) 1 Tbsp
- Fish sauce (Kanari Aekjeot) 2 tsp
- Coarse sea salt (optional, for seasoning adjustment)
Cooking Instructions
Step 1
Begin by preparing the dried seaweed. Soak 30g of dried seaweed in cold water for about 20 minutes until it becomes soft and pliable. Once rehydrated, rinse it thoroughly under running cold water to remove any excess saltiness. Squeeze out as much water as possible, then cut the seaweed into bite-sized pieces, roughly 3-4 cm long.
Step 2
Mince 1 tablespoon of garlic finely. This minced garlic will add a rich depth of flavor to your seaweed soup.
Step 3
Carefully clean the 300g of fresh oysters. Place the oysters in a bowl and gently scrub them with about 1.5 tablespoons of coarse sea salt, adding the salt in two portions. This process helps remove any grit or impurities and purges the oysters. Rinse the oysters thoroughly with cold water multiple times, then drain them well in a colander.
Step 4
Rinse the rehydrated and cut seaweed again under cold running water. Gently rub the seaweed between your hands while rinsing for about 2-3 times. This step is crucial for removing any remaining bitterness or excessive saltiness. After rinsing, squeeze out all the excess water very firmly. You can trim the seaweed into smaller pieces if desired.
Step 5
Now, it’s time to stir-fry the seaweed. Heat a pot over medium heat and add the prepared seaweed. Drizzle in 1 tablespoon of sesame oil. Stir-fry the seaweed for about 3-5 minutes, or until it becomes limp and softened. Stir-frying helps to release the seaweed’s natural flavors and creates a richer broth.
Step 6
Once the seaweed is well stir-fried, pour in 1.6 liters of rice water. Rice water adds a wonderfully smooth and subtly sweet depth to the soup, enhancing the overall flavor. Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for 20 minutes, allowing the seaweed to fully break down and infuse the broth.
Step 7
After simmering for 20 minutes, season the soup by adding 1 tablespoon of soup soy sauce and 2 teaspoons of fish sauce. These Korean condiments add a savory umami backbone to the soup. Taste the broth and adjust the seasoning with additional coarse sea salt if needed, according to your preference.
Step 8
Finally, add the cleaned fresh oysters to the pot. Cook for just about 1 minute more. Oysters cook very quickly; overcooking will make them tough. Once the oysters are just cooked through and plump, your delicious oyster and seaweed soup is ready! Serve hot with a bowl of steamed rice for a nourishing and satisfying meal.
