Korean Oyster & Crown Daisy Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
A handful of crown daisy goes into the broth once the oysters and tofu are cooked, and the heat goes off as soon as it starts to wilt.
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The seasoning is soup soy sauce, which keeps the broth from turning dark.
Ingredients
Instructions
- 1
Submerge 220 grams of fresh oysters in a bowl of lightly salted water, rinse away any remaining shell fragments gently, then drain them in a mesh sieve to remove excess moisture.
- 2
Pour 700ml of anchovy stock into a pot and add 120g of Korean radish sliced into 0.5cm thick pieces, boiling on high for 7 minutes until the radish releases its natural sweetness.
- 3
Stir in 1 tablespoon of Korean chili flakes and 1 tablespoon of minced garlic, then season with 1.5 tablespoons of soup soy sauce to maintain a clear, pale, and transparent broth color.
- 4
Add 180g of firm tofu and the prepared oysters to the pot, then simmer on medium-low for 5 minutes until the oysters become plump and release their savory, briny juices into the broth.
- 5
Toss in 40g of sliced green onions and 70g of crown daisy, cooking for just 1 minute.
Turn off the heat immediately to preserve the crown daisy's delicate, aromatic, and herbal fragrance.
- 6
Sprinkle a small amount of black pepper to finish the seasoning if desired, then transfer the hot stew to a bowl and serve immediately while the broth and aromatics are fresh and warm.
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