Winter Delicacy: Hearty Seaweed and Oyster Soup
Make Fresh Seaweed and Oyster Soup / Winter Seasonal Food
Try making seaweed and oyster soup, a winter seasonal delicacy! Nourish your body with this piping hot soup on a cold winter day.
Main Ingredients- Fresh seaweed (maesaengi) 350g
- Oysters 350g
- Daikon radish, cut to the thickness of two finger joints
- Water 2L
Cooking Instructions
Step 1
First, let’s prepare the oysters. Fill a basin with clean water and add 1 tablespoon of salt. Washing oysters in lightly salted water helps remove any impurities effectively.
Step 2
Gently place the oysters in the salted water and swish them around to clean. Avoid rubbing too hard, as this can damage the oysters. Drain the oysters and rinse them once more under fresh running water for a thorough clean.
Step 3
Now, let’s prepare the daikon radish, which will add a refreshing sweetness to the soup. Cut the radish to a thickness of about two finger joints. This thickness prevents it from breaking down too much when boiled.
Step 4
The daikon radish, cut to this thickness, will be added to the soup to provide a clean and deep flavor.
Step 5
Pour 1.5L of water into a pot and add the sliced daikon radish. Seaweed and oysters can become tough and lose their flavor if boiled for too long, so it’s crucial to boil the radish first to extract its essence and create a clear, flavorful broth.
Step 6
Cover the pot and simmer until the radish becomes translucent. Boiling the radish thoroughly beforehand greatly enhances the depth of the soup’s flavor.
Step 7
While the radish is simmering, let’s prepare the other vegetables. Slice the 2 Cheongyang peppers diagonally to add a pleasant hint of spice to the soup.
Step 8
Mince the 3 whole garlic cloves finely. The garlic will infuse the soup with its aromatic essence, enriching the overall taste.
Step 9
Now, let’s wash the delicate seaweed. Place the seaweed in a sieve and rinse it lightly under running water. Seaweed tends to clump together, so gently separate the strands as you wash to ensure it’s clean.
Step 10
Seaweed can sometimes contain sand or small debris from the sea, so rinse it thoroughly 3-4 times under clean water. Proper washing is key to enjoying the fresh, pure taste of the seaweed.
Step 11
Next, we’ll lightly sauté the oysters in sesame oil. Add 2 tablespoons of sesame oil to the pot and heat over medium-low heat.
Step 12
Add the cleaned oysters and sauté for about 3 minutes. Avoid overcooking them, as they can become tough. Sautéing them just until they turn opaque will bring out their subtle flavor.
Step 13
Once the daikon radish is translucent and cooked, transfer the sautéed oysters to the pot along with the broth from boiling the radish. Add an additional 500ml of water to reach a total of 2L.
Step 14
Add 1 tablespoon of tuna extract for a rich savory flavor. Today, we’re skipping the hassle of making a separate broth and using tuna extract for a simple yet delicious soup base.
Step 15
Also, add 1 tablespoon of anchovy sauce for a clean, umami taste. Using both sauces will create a more complex flavor profile.
Step 16
Generously add 2 tablespoons of perilla powder for a nutty aroma and richness. Stir well to ensure the powder dissolves evenly into the broth.
Step 17
With all ingredients combined, cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat slightly.
Step 18
After the soup begins to boil, simmer for about 30 seconds. Then, add the minced garlic and sliced Cheongyang peppers, and let it simmer briefly. This will allow the aromas of garlic and pepper to infuse into the broth.
Step 19
Finally, add the cleaned seaweed and gently stir it in. Seaweed cooks very quickly, so simmer for just another moment until it’s heated through, and your delicious seaweed and oyster soup is ready! Be careful not to overcook it.
Step 20
Serve the piping hot seaweed and oyster soup in bowls or earthenware pots. Your seasonal delicacy is complete! Enjoy this warming soup to nourish yourself on a cold winter day!
