Refreshing and Deep Flavored ‘Oyster and Napa Cabbage Soup’ – Chef Lee Jung-hyun’s Winter Special
Clear Broth Soup Dish with Seasonal Oysters and Sweet Cabbage, a ‘King of Shippers’ Recipe
As the chilly winter winds begin to blow, fill your pot with fresh, seasonal oysters, sweet napa cabbage, and refreshing radish for a deeply savory and comforting oyster and napa cabbage soup that rivals any nourishing dish. Its clear and refreshing broth will soothe your insides, while the chewy oysters offer a delightful burst of flavor, making this soup a perfect companion to a bowl of rice. Rekindle your appetite this winter with this recipe inspired by Chef Lee Jung-hyun from ‘King of Shippers’!
Main Ingredients- 200g fresh oysters
- 200g radish (white part)
- 1/2 Tbsp perilla oil (or sesame oil)
- 1.2 liters water
- 5 leaves of baby napa cabbage
- 1 whole garlic clove
- 1 Korean chili pepper (cheongyang pepper)
- 1 red chili pepper
- 1 handful of chives (optional)
- 1 Tbsp salted shrimp (minced)
- 1/2 Tbsp rock salt
Cooking Instructions
Step 1
Peel the radish and grate it finely using a grater or a blender. Mix the grated radish with a pinch of rock salt, then rinse it 2-3 times under cold running water. Drain it well in a colander. (Tip: This process helps to remove heavy metals and impurities from the oysters.)
Step 2
Wash the baby napa cabbage leaves and cut them in half lengthwise, then chop them into large pieces.
Step 3
Slice the prepared grated radish into approximately 5mm thick square pieces.
Step 4
Thinly slice the whole garlic clove. (If using minced garlic, prepare about 1/2 Tbsp.) Finely chop the Korean chili pepper and red chili pepper.
Step 5
Heat 1/2 Tbsp of perilla oil in a pot over medium heat. Add the sliced radish and sauté for about 1 minute, allowing its natural sweetness to develop.
Step 6
Pour 1.2 liters of water into the pot with the sautéed radish and bring to a boil over high heat for about 5 minutes. Once boiling, add the chopped baby napa cabbage and reduce the heat to medium. Simmer for 10 minutes until the cabbage is tender.
Step 7
When the cabbage is sufficiently cooked, add the cleaned oysters, sliced garlic, 1 Tbsp of minced salted shrimp, and 1/2 Tbsp of rock salt. Cook for another 2 minutes. (Tip: Skim off any foam that rises to the surface 3-4 times during cooking for a clearer broth.)
Step 8
Once the oysters turn opaque white and are cooked, add the chopped chili peppers and chives. Simmer briefly for a final boil, and your delicious oyster and napa cabbage soup is ready! (Tip: Chives add a pleasant aroma, but the soup is also delicious without them.)
