Korean Oyster & Crown Daisy Stew
This stew combines oysters with crown daisy greens, a leafy herb that brings a pleasantly bitter, aromatic quality to the broth. The 220 grams of oysters provide the savory seafood base, while the crown daisy is added late to preserve its fragrance. Korean radish and firm tofu fill out the bowl, and soup soy sauce keeps the seasoning clean. The pairing of briny shellfish and herbal greens is a traditional Korean combination not often seen outside home kitchens.
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Instructions
- 1
Rinse oysters briefly in salted water and drain well.
- 2
Boil stock with radish for 7 minutes to build sweetness.
- 3
Add chili flakes, minced garlic, and soup soy sauce to season.
- 4
Add tofu and oysters, then simmer on medium-low for 5 minutes.
- 5
Add green onion and crown daisy, cook 1-2 more minutes, then turn off heat.
- 6
Finish with a little pepper if desired and serve immediately.
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