How to Make Soft Seaweed and Oyster Soup
A Refreshing and Umami-Rich Soup Dish Made with Fresh Seasonal Seaweed and Oysters
Experience the delightful texture of tender, melt-in-your-mouth fresh seaweed combined with the satisfying chew of fresh oysters in this exquisite seaweed and oyster soup. The unique softness of the seaweed and the briny flavor of the oysters create a deeply savory and refreshing broth that’s a joy to eat. As both ingredients are in season, their flavors and textures are at their absolute best, making this dish incredibly delicious. Enjoy a warm and hearty meal with this perfect pairing.
Ingredients
- 300g Fresh Seaweed (Maesaengi)
- 120g Fresh Oysters
- 1/2 Tbsp Minced Garlic
- 1 tsp Fish Sauce (Kanari Aekjeot)
- 1 tsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, dissolve 1/2 teaspoon of salt in 1 liter of water. Then, gently add the fresh seaweed and carefully wash it. It’s important to separate clumps of seaweed as they tend to stick together.
Step 2
Gently lift the washed seaweed with your hands and place it in a sieve to drain the water. Repeat this process two more times to ensure the seaweed is thoroughly cleaned.
Step 3
Add the drained seaweed (let it drain for about 20 seconds in the sieve) to a pot. Cover with a lid and simmer over medium heat for 4 minutes. Pre-cooking the seaweed this way helps prevent the broth from becoming cloudy.
Step 4
While the seaweed is cooking, let’s quickly prepare the fresh oysters. Dissolve 1 teaspoon of salt in 500ml of water, add the oysters, and gently swish them around to clean. This step removes any impurities or shell fragments that might be attached to the oysters.
Step 5
Repeat this oyster-washing process about three times. (It’s best to use fresh saltwater for each wash.) Finally, drain the washed oysters well using a sieve.
Step 6
After 4 minutes, add the prepared fresh oysters, fish sauce, and minced garlic to the pot. Cover again and cook over medium heat for 4 minutes, then reduce to low heat and simmer for another 2 minutes. Be careful not to overcook the oysters, as they can become tough.
Step 7
Finally, stir in 1 teaspoon of sesame oil and a pinch of black pepper. Your delicious seaweed and oyster soup is ready! Serve it immediately while it’s warm to best enjoy the delicate texture of the seaweed and the fresh flavor of the oysters.
