Korean Oyster Seaweed Soup

Soak 20 g dried seaweed in cold water for 20 minutes, until the center feels flexible rather than stiff.

Rinse away any slippery residue, squeeze out excess water firmly, and cut the seaweed into 5 cm lengths.

Swirl 200 g oysters gently in lightly salted water to loosen grit and small shell fragments without tearing them.

Rinse briefly in cold clean water, then drain in a colander so they do not dilute the soup later.

Set a pot over medium heat and add 2 tsp sesame oil.

Add the seaweed and stir for only 1 1/2 to 2 minutes, just until glossy and nutty, because longer frying can make the seaweed tough.

Pour in 1000 ml water and add 2 minced garlic cloves, scraping the bottom of the pot to release the sesame aroma.

Once it boils, lower to medium-low and simmer for 5 minutes so the seaweed flavors the broth.

Season first with 2 tsp soup soy sauce, then taste the broth before adding salt.

Add up to 1/2 tsp salt in small portions, stopping when the broth tastes clean and savory rather than salty.

Add the oysters and simmer over medium-low heat for only 2 1/2 to 3 minutes.

When the edges curl slightly and the centers look plump and opaque, turn off the heat immediately and serve hot.