Ocean’s Bounty! Spicy and Refreshing Oyster Noodle Soup
A Recipe for Refreshing and Spicy Oyster Noodle Soup Made with Seasonal Oysters
As autumn deepens, let’s make a delicious oyster noodle soup at home, packed with fresh, seasonal oysters. Its refreshing and spicy flavor is truly exceptional. The harmony between the chewy noodles and the bursting oysters is fantastic. It’s a hearty meal that’s perfect for finishing with rice, too! ^^
Base Ingredients
- 1.5 L water
- 8 dried anchovies (for broth)
- 2 pieces dried kelp (approx. 5x5cm)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract (fish sauce)
- 1 Tbsp soup soy sauce
- 100g fresh oysters (shucked)
Vegetable Ingredients
- 1 small potato
- 1/3 zucchini
- 1/3 onion
- 1/2 green onion stalk
- 1 Korean green chili pepper (for extra spice)
- 1 egg (for garnish or whisked into soup)
- 1 small potato
- 1/3 zucchini
- 1/3 onion
- 1/2 green onion stalk
- 1 Korean green chili pepper (for extra spice)
- 1 egg (for garnish or whisked into soup)
Cooking Instructions
Step 1
First, let’s make a delicious anchovy broth. In a pot, combine 1.5 L of water, 8 dried anchovies, and 2 pieces of dried kelp. Simmer over medium heat for about 8 minutes. Remove the kelp as soon as it starts boiling to avoid a bitter taste. Once the broth is infused, remove the anchovies and kelp, and set aside the clear broth.
Step 2
Prepare the vegetables for the noodle soup. Peel the potato and slice it thinly into rounds or julienne it. Slice the zucchini and onion similarly. Slice the green onion diagonally and finely chop the Korean green chili pepper for a spicy kick. For the egg, you can either make a thin omelet, slice it into strips, or whisk it to have egg wash ready.
Step 3
It’s important to clean the fresh oysters thoroughly. Place the 100g of oysters in a bowl, add a lightly salted water solution (1 cup water with 1/2 tsp salt), and gently swirl them with your hands to clean. Rinse them carefully without breaking them, then drain them in a colander.
Step 4
In the prepared anchovy broth, dissolve the ingredients for the spicy flavor. Mix 1 Tbsp gochujang, 1 Tbsp gochugaru, and 1/2 Tbsp doenjang until smooth, then add 1 Tbsp minced garlic. Once the seasonings are well combined, add the prepared potato and onion, and cook until the potatoes are tender.
Step 5
Once the broth begins to boil, add the 칼국수 (kal-guksu, Korean knife-cut noodles), either store-bought or homemade. Gently loosen the noodles as they cook to prevent them from sticking together. The noodles are almost done when they start to float to the surface.
Step 6
When the noodles are partially cooked, add the prepared zucchini, green onion, and Korean green chili pepper. Cook together until the vegetables are softened and the soup comes to a gentle boil.
Step 7
Now for the final steps! Add the oysters and cook them quickly. Oysters become tough if overcooked, so just simmer them briefly after adding. Pour the prepared egg mixture (sliced omelet or whisked egg) in a circular motion. Don’t stir immediately after adding the egg; let it set for a moment to create beautiful ribbons or soft curds.
Step 8
Finally, adjust the seasoning. Add 1 Tbsp soup soy sauce and 2 Tbsp tuna extract for umami. Taste the soup and add a pinch of salt if needed to reach your preferred saltiness. Season with a dash of black pepper to your liking, and garnish with sesame seeds and crumbled seaweed to complete your refreshing and spicy oyster noodle soup! ^^
