Winter’s Ocean Gem: Saengsaengii (Irish Moss) & Oyster Rice Cake Soup with Dumplings
Winter’s Ocean Gem: Saengsaengii (Irish Moss) & Oyster Rice Cake Soup with Dumplings
Winter’s Ultimate Comfort Food: A Powerful Collaboration of Saengsaengii, Oysters, Rice Cakes & Dumplings!
This recipe is perfect for the winter season, combining the delightful flavors of oysters and saengsaengii (Irish moss) into a hearty rice cake and dumpling soup. Each ingredient alone is delicious, but together, they create a truly irresistible winter dish! Enjoy this warm, flavorful soup that brings together the best of the sea and comforting staples.
Ingredients- 2 cups Tteokguk tteok (rice cake slices for soup, approx. 400g)
- 6 hand-made dumplings
- 1/2 Tbsp minced garlic
- 3-4 cups dashi broth (made with kelp, anchovies, dried pollack, approx. 600-800ml)
- 150g fresh oysters
- 80g fresh Saengsaengii (Irish moss)
- Coarse sea salt, for rinsing oysters
- 1 Tbsp chopped green onion
Cooking Instructions
Step 1
Gently rinse the Saengsaengii (Irish moss) in cold water with a pinch of salt. Use chopsticks to loosen it and remove any impurities. Avoid rubbing too vigorously, as this can impart a grassy flavor.
Step 2
Continue rinsing until the water runs clear. Squeeze out as much water as possible and then finely chop the Saengsaengii with a knife.
Step 3
Lightly wash the oysters in cold water with a little coarse sea salt. Rinse them gently 2-3 times to clean them without breaking them apart. Drain the oysters well.
Step 4
Bring the dashi broth to a boil. This broth can be made from ingredients like kelp, anchovies, and dried pollack for a deep, savory flavor. (Alternatively, you can use store-bought broth or a dashi pack.)
Step 5
Once the broth is boiling, add the frozen hand-made dumplings. Stir gently to prevent them from sticking to the bottom of the pot and cook until the dumpling wrappers become translucent.
Step 6
Add the Tteokguk tteok (rice cake slices) and minced garlic to the pot. Stir occasionally to prevent the rice cakes from clumping together, and cook until they are soft and chewy.
Step 7
When the rice cakes are cooked, add the prepared oysters and chopped Saengsaengii. Simmer for just a short while longer. Overcooking can make the oysters and Saengsaengii mushy and affect their flavor. Taste the soup and season with salt or soy sauce if needed. (In this recipe, the ingredients provided enough flavor, so additional seasoning was not necessary.)
Step 8
Finally, add the chopped green onions and simmer for another moment before turning off the heat. The fresh onion aroma will enhance the soup’s flavor. Serve hot, perhaps with some kimchi!
