Oyster Soup: Bursting with Umami Flavor!
How to Make Delicious Oyster Soup
A recipe for refreshing and flavorful oyster soup. Enjoy the pure taste of the sea in this comforting dish.
Broth Ingredients- 700ml Water
- 1 sheet Dried Kelp (dashima, approx. 10cm square)
- 1 Dried Shiitake Mushroom
Soup Ingredients- 200g Fresh Oysters
- 1 Tbsp Coarse Sea Salt (for cleaning oysters)
- 100g Napa Cabbage (baby or regular)
- 1/2 stalk Scallion (green onion)
- 1 Korean Green Chili Pepper (optional, for spiciness)
- 100g Korean Parsley (minari)
- 100g Radish (Korean radish or daikon)
- 1 Tbsp Salted Shrimp (saeujeot)
- 1 Tbsp Minced Garlic
- Pinch of Ground Black Pepper
- 200g Fresh Oysters
- 1 Tbsp Coarse Sea Salt (for cleaning oysters)
- 100g Napa Cabbage (baby or regular)
- 1/2 stalk Scallion (green onion)
- 1 Korean Green Chili Pepper (optional, for spiciness)
- 100g Korean Parsley (minari)
- 100g Radish (Korean radish or daikon)
- 1 Tbsp Salted Shrimp (saeujeot)
- 1 Tbsp Minced Garlic
- Pinch of Ground Black Pepper
Cooking Instructions
Step 1
First, let’s prepare a flavorful broth. In a pot, combine 700ml of water, 1 dried kelp sheet, and 1 dried shiitake mushroom. Bring to a simmer over medium-low heat and let it steep for about 10 minutes. Remove the kelp after 10 minutes, but keep the shiitake mushroom in the pot to add depth to the broth.
Step 2
Now, let’s clean the oysters thoroughly. Place the 200g of oysters in a bowl and add 1 tablespoon of coarse sea salt. Gently stir the oysters with a spoon or your hand to remove any impurities from their surface. Be careful not to stir too vigorously, as this can break them apart.
Step 3
Rinse the oysters under cold running water 2-3 times until the water runs clear and no more dark impurities are visible. After rinsing, drain the oysters well in a colander.
Step 4
Once the oysters are drained, set them aside while you prepare the other ingredients. Draining them well helps preserve their fresh, oceanic flavor.
Step 5
Shred the 100g of napa cabbage into strips about 2-3cm wide. The crisp texture of the cabbage will complement the broth and add a refreshing element.
Step 6
Slice the 1/2 scallion stalk diagonally into about 0.5cm thick pieces. The aromatic quality of the scallion will enhance the overall flavor of the soup.
Step 7
Finely chop the 1 Korean green chili pepper. Remove the seeds if you prefer less heat. This is optional; omit it or use a milder green pepper if you’re not a fan of spicy food or serving to children.
Step 8
Cut the 100g of Korean parsley (minari) into lengths of 4-5cm. Adding minari towards the end of cooking preserves its fragrant aroma.
Step 9
Slice the 100g of radish thinly, about 0.3cm thick, into bite-sized pieces (na-bak style). Sliced radish will make the soup clearer and add a pleasant, tender bite.
Step 10
Now, let’s start cooking! In the pot with the broth, add the sliced radish, half of the sliced scallions, 1 tablespoon of salted shrimp, and 1 tablespoon of minced garlic. Bring to a rolling boil over high heat. Cook until the radish becomes translucent.
Step 11
Once the soup is boiling, add the cleaned oysters, chopped green chili pepper, shredded napa cabbage, and a pinch of ground black pepper. Continue to boil over high heat for 3 minutes. It’s important not to overcook the oysters, as they can become tough.
Step 12
Finally, add the prepared Korean parsley and simmer for just about 1 more minute, until the parsley wilts slightly. Turn off the heat and serve hot. Your delicious and refreshing oyster soup is ready to enjoy!
