Korean Oyster Seaweed Soup
Gul-miyeok-guk is a Korean seaweed soup enriched with fresh oysters, traditionally eaten for postpartum recovery and birthday celebrations. The cooking begins by sautéing rehydrated seaweed and oysters together in sesame oil, a step that coats every strand and shell in a nutty fragrance before water is added. As the soup simmers, the seaweed releases minerals and a subtle brininess that merges with the oysters' own ocean flavor. Soup soy sauce and garlic keep the seasoning grounded. The winter months, when oysters are at their fattest, are the prime season for this version, and the contrast between the slippery seaweed and the firm oyster gives each spoonful a shifting texture.
Adjust Servings
Instructions
- 1
Soak dried seaweed in cold water 20 minutes, then cut into pieces.
- 2
Wash oysters in salted water and drain.
- 3
Heat sesame oil in pot and stir-fry seaweed for 2 minutes.
- 4
Add water and garlic, bring to boil.
- 5
Add oysters and simmer 3 minutes, season with soy sauce and salt.
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