Perfect Harmony of Chewy Maesaengi and Fresh Oysters: Winter Delicacy ‘Maesaengi Oyster Soup’ Recipe
Maesaengi Oyster Soup
This ‘Maesaengi Oyster Soup’ captures the freshness of Jindo, with soft maesaengi and plump oysters creating a deep and refreshing flavor. It’s a special seasonal delicacy available only in winter, perfect for warming you up on a chilly day. The chewy texture of maesaengi combined with the rich umami of oysters makes it an irresistible dish that pairs perfectly with rice!
Main Ingredients
- 1 piece of fresh Maesaengi (seaweed), about 100-150g
- 1 bag of plump oysters, about 150-200g
- 1 stalk of green onion, thinly sliced
Seasoning & Broth
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce (Aekjeot)
- 2 Tbsp Sesame oil
- 1 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- 1 Liter Anchovy broth (or rice water)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce (Aekjeot)
- 2 Tbsp Sesame oil
- 1 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- 1 Liter Anchovy broth (or rice water)
Cooking Instructions
Step 1
First, prepare the fresh oysters. Drain the oysters in a sieve and rinse them lightly under running water. Gently wash them in a lightly salted water solution (about 2 cups of water with 1/2 Tbsp of salt). This process removes impurities and shell fragments, and also helps to eliminate the oyster’s characteristic fishy smell, resulting in a cleaner taste. After washing, drain the oysters in a sieve and set aside.
Step 2
Next, it’s time to wash the maesaengi seaweed thoroughly. Maesaengi often clumps together, so fill a bowl with plenty of cold water, add the maesaengi, and gently loosen it by hand as if you were washing it. Carefully break apart any clumps and remove any potential foreign objects. Once clean, drain the maesaengi well in a sieve. Be careful not to wash too vigorously, as this can cause the maesaengi to break apart.
Step 3
Now, let’s start the sautéing process to add depth to the soup’s flavor. Heat a pot or earthenware pot over medium heat. Add 2 Tbsp of sesame oil and 1 Tbsp of minced garlic, and stir-fry until fragrant. Be careful not to burn the garlic. Once fragrant, add the prepared oysters and 1 Tbsp of cooking wine. Sauté briefly for about 1 minute until the oysters are lightly cooked. Sautéing the oysters beforehand helps to bring out their distinct flavor, making the soup even more delicious.
Step 4
After lightly sautéing the oysters, pour in 1 liter of the prepared anchovy broth. Add 1 Tbsp of soy sauce for soup and 1 Tbsp of fish sauce to season. Using both soy sauce and fish sauce enhances the umami flavor, creating a richer broth. Bring the pot to a boil over high heat until the broth is bubbling vigorously.
Step 5
Once the broth is boiling and has a refreshing aroma, add the prepared maesaengi. You can add it in clumps or tear it into bite-sized pieces. Maesaengi can develop a grassy taste if boiled for too long, so stir it gently as soon as it’s added or help to loosen it. Try to handle the oysters gently to prevent them from breaking apart. Let the soup simmer for a short while after adding the maesaengi.
Step 6
Finally, add the thinly sliced green onions and simmer for another 2-3 minutes. Once the sweetness and fragrant aroma of the green onions have infused into the broth, turn off the heat. Be mindful not to overcook the maesaengi, as it can lose its soft texture. If you prefer a spicier kick, you can add a bit of chopped chili pepper. Enjoy this delicious soup with a warm bowl of rice!
