Maesaengi and Oyster Soup (Altoran Style): A Clean and Refreshing Broth
Altoran Recipe: Maesaengi and Oyster Soup with a Deep, Refreshing Vegetable Broth
Introducing the Altoran style Maesaengi and Oyster Soup, where the fresh taste of the sea meets the flavor of seasonal oysters. This soup features a clean and refreshing broth, enhanced by a vegetable stock, making it exceptionally delicious. Packed with tender maesaengi seaweed and plump oysters, it’s a nutritious and incredibly tasty dish. Prepare to finish a bowl of rice in no time with this addictive maesaengi and oyster soup. Let’s make it together!
Main Ingredients- 400g fresh maesaengi seaweed (rinsed thoroughly)
- 250g fresh oysters (cleaned and drained after purging sand)
- 1 tsp fish sauce (or salted shrimp sauce)
- 1/3 tsp salt (for seasoning adjustment)
- 1/2 tsp sesame oil (for aroma)
- Slurry for thickening: 3 Tbsp glutinous rice flour + 3 Tbsp water
Vegetable Broth Ingredients- 50g radish (cut into large chunks, for refreshing taste)
- 50g white part of leek (cut into large chunks, for fragrance)
- 50g onion (washed thoroughly, with skin on, cut into large chunks, for sweetness)
- 50g whole garlic cloves (with skin on, to remove gamey smell)
- 1.5 cheongyang chili peppers (seeds removed, cut into large pieces, for a hint of spice)
- 5g ginger (sliced thinly, for aromatic notes)
- 1.5 liters water
- 50g radish (cut into large chunks, for refreshing taste)
- 50g white part of leek (cut into large chunks, for fragrance)
- 50g onion (washed thoroughly, with skin on, cut into large chunks, for sweetness)
- 50g whole garlic cloves (with skin on, to remove gamey smell)
- 1.5 cheongyang chili peppers (seeds removed, cut into large pieces, for a hint of spice)
- 5g ginger (sliced thinly, for aromatic notes)
- 1.5 liters water
Cooking Instructions
Step 1
To create a clean vegetable broth, cut the prepared radish and onion into large pieces. Chop the leek into large sections to add a refreshing flavor, and cut the cheongyang chili peppers into large pieces after removing the seeds. Slice the ginger thinly to allow its aroma to infuse well.
Step 2
Pour 1.5 liters of water into a pot and bring it to a rolling boil over high heat. Once boiling, add all the prepared broth ingredients (radish, onion, leek, whole garlic, cheongyang chili peppers, ginger). Cover the pot and boil vigorously over high heat for about 15 minutes, allowing the delicious flavors of the vegetables to fully extract.
Step 3
After 15 minutes, strain the broth through a sieve, discarding the solid ingredients. This process yields a clear and refreshing vegetable broth, free from impurities. (You should have approximately 800ml of broth. The exact amount may vary depending on the boiling time.)
Step 4
Return the clarified vegetable broth to the pot. Add the thoroughly rinsed maesaengi seaweed. Cover the pot and reduce the heat to medium. Simmer for about 3 minutes to cook the maesaengi until it’s tender.
Step 5
Once the maesaengi is slightly cooked, add the cleaned oysters (purged of sand), fish sauce for umami, and salt to adjust the seasoning. Continue to simmer for another 3 minutes until the oysters are plump and cooked through. Be careful not to overcook the oysters, as they can become tough.
Step 6
In a small bowl, mix 3 tablespoons of glutinous rice flour with 3 tablespoons of water to create a slurry. Gradually pour this slurry into the simmering soup while stirring. Cook for about 1 more minute after adding the slurry to achieve a slightly thickened, richer broth. Adjust the amount of slurry as needed for your desired consistency.
Step 7
Finally, turn off the heat. Drizzle in the sesame oil for a nutty aroma and mix well. Your delicious Altoran-style Maesaengi and Oyster Soup is now complete! Enjoy it while it’s warm for the best flavor.
