Korean Seaweed and Oyster Soup

Place 120 g maesaengi seaweed in cold water and loosen it gently with your fingertips.

If grit settles in the bowl, change the water once, then drain in a sieve without squeezing hard.

Rinse 180 g oyster meat in lightly salted water, swirling it just enough to release shell bits and grit.

Give it a quick rinse in clean water, then drain so it can go into the soup without thinning the broth.

Set a pot over medium heat and add 1 teaspoon sesame oil.

Add 120 g julienned Korean radish and 1 teaspoon minced garlic, then saute for about 2 minutes until the radish edges look slightly translucent.

Add 900 ml water and bring to a boil.

Skim, add the oysters, and let the soup return to a simmer over medium heat. Check from 3 minutes and continue until the largest oyster reaches 85-90°C at the center and holds there for at least 90 seconds.

Add the maesaengi and 1 tablespoon soup soy sauce, then loosen the seaweed gently with a spoon.

When the soup returns to a boil, lower to medium-low heat and simmer for just 2 minutes.

Taste the broth just before turning off the heat, then add salt gradually, using up to 1/2 teaspoon only if needed.

Serve the soup hot when the oyster brininess and seasoning are balanced.