Korean Cabbage Oyster Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Midwinter napa cabbage grows sweeter the more cold it weathers, and simmered from cold water with radish it sweetens the broth with no separate stock.
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The oysters go in last for a minute or two, and since they bring plenty of salt, the soy sauce stays light.
Ingredients
Instructions
- 1
Dissolve 1 teaspoon salt in 500ml water and gently swirl 300g oysters through it.
Pick out any shell fragments, avoid rubbing the flesh, then drain them in a sieve until the broth is ready.
- 2
Cut 350g napa cabbage into 4 to 5cm pieces and slice 150g Korean radish into thin, flat rectangles.
Slice the green onion thinly and keep it separate so it stays fresh for the finish.
- 3
Put 1.2L water and the sliced radish in a pot while the water is still cold, then bring it to a boil over high heat.
Once boiling, cook about 8 minutes to draw out a clean sweetness.
- 4
Add the cabbage, 1 tablespoon minced garlic, and 1 tablespoon soup soy sauce, then lower the heat to medium.
Simmer 7 to 8 minutes, until the thick cabbage stems look slightly translucent and bend easily.
- 5
Taste the broth before adding the oysters, remembering they will add salinity.
If needed, adjust very lightly with more soup soy sauce or a small pinch of pepper, and do not stir hard or cloud the clear broth.
- 6
When the broth returns to a rolling boil, add the oysters and cook only 1 to 2 minutes.
As soon as the edges curl and the oysters look plump, turn off the heat and finish with green onion.
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