Oyster Dough Flake Soup
Winter Comfort: Delicious Oyster Dough Flake Soup with a Refreshing Broth!
As the cold wind blows, everyone craves a warm, comforting bowl of soup. This recipe takes the familiar comfort of ‘sujebi’ (dough flakes in soup) and elevates it by adding fresh oysters. The result is a deeply savory and refreshing broth that warms you from the inside out, creating a hearty and satisfying meal. Perfect for a chilly day!
Main Ingredients- 1 packet fresh oysters (approx. 300g)
- 300g sujebi dough (store-bought or homemade)
- 1/3 zucchini
- 1/4 onion
- 1/3 carrot
- 1/2 stalk green onion
- 1 Korean chili pepper (optional, for spice)
For the Broth- 2 liters water
- 1 piece daikon radish (approx. 100g)
- 2-3 dried shiitake mushrooms
- 1 white stalk of green onion
For Washing Oysters- 1 tablespoon coarse salt
For Seasoning- 2 tablespoons soup soy sauce (Guk-ganjang, adjust to taste)
- 2 liters water
- 1 piece daikon radish (approx. 100g)
- 2-3 dried shiitake mushrooms
- 1 white stalk of green onion
For Washing Oysters- 1 tablespoon coarse salt
For Seasoning- 2 tablespoons soup soy sauce (Guk-ganjang, adjust to taste)
- 2 tablespoons soup soy sauce (Guk-ganjang, adjust to taste)
Cooking Instructions
Step 1
First, in a large pot, add 2 liters of water for a clean and refreshing broth base. Add the daikon radish, dried shiitake mushrooms, and the white part of the green onion to enhance the broth’s flavor. Turn the heat to high, cover the pot, and let it boil vigorously for 30 minutes to create a deep and flavorful broth. This simmering time is key to extracting the best taste.
Step 2
While the broth is simmering, let’s prepare the other ingredients. Slice the zucchini and carrot into 5cm lengths, then julienne them lengthwise. Thinly slice the onion. Cut the green onion diagonally, and finely mince the Korean chili pepper if you’re adding it for a spicy kick. All prepped and ready to go!
Step 3
Now, let’s clean the star ingredient: the fresh oysters! Place the oysters in a bowl and sprinkle with 1 tablespoon of coarse salt. Gently swish them around with your hands. The salt helps to remove any grit or impurities without damaging the delicate oysters. Once clean, drain them well in a colander. This step ensures a clean flavor without any fishy smell.
Step 4
After 30 minutes of boiling, turn off the heat. Using a sieve, carefully strain the broth, removing and discarding the daikon radish, shiitake mushrooms, and green onion. You’ll be left with a clear, flavorful broth, ready for the next step. This straining process makes the soup cleaner and more refined.
Step 5
Return the clear broth to the stove and bring it back to a boil. Add 2 tablespoons of soup soy sauce (Guk-ganjang) to season the broth. This soy sauce adds a subtle savory depth. You can adjust the seasoning with salt later if needed.
Step 6
Next, it’s time for the sujebi (dough flakes). For convenience, we’ll be using store-bought sujebi dough today. You can easily find these in most supermarkets or Korean markets.
Step 7
Nowadays, many stores offer thinly sliced fresh sujebi dough that you can add directly to your soup. Look for them in the refrigerated section. Choose whichever type you prefer!
Step 8
Once the broth is boiling again, add the sujebi dough. Drop the pieces in one by one, or if using pre-portioned dough, add them directly. Give it a gentle stir to prevent them from sticking together.
Step 9
The sujebi is cooked when the dough flakes float to the surface of the soup. This usually takes about 2-3 minutes. Once they float, they’re ready for the next ingredients!
Step 10
Reduce the heat to medium. Add the prepared zucchini, onion, and carrot to the pot. These vegetables will add a touch of sweetness and color to the soup.
Step 11
Stir everything gently and let it simmer for about 1 minute. We want the vegetables to soften slightly but retain a bit of their texture.
Step 12
Now, add the rest of the ingredients: the drained fresh oysters, the diagonally sliced green onion, and the minced Korean chili pepper. Adding the oysters now ensures they cook perfectly without becoming tough.
Step 13
Give everything a final gentle stir and cook for another 2 minutes, or until the oysters are just cooked through. Be careful not to overcook the oysters, as they can become rubbery. This is it – your delicious Oyster Dough Flake Soup is ready!
Step 14
Ladle the hot, comforting soup generously into bowls. Enjoy this delightful meal, taking care to blow on it as it’s quite hot! It’s the perfect remedy for a cold winter day.
