Seaweed and Oyster Soup
This winter soup pairs oysters with soft maesaengi seaweed. It has a silky texture and rich marine umami.
Instructions
- 1
Rinse maesaengi gently in cold water and drain well.
- 2
Rinse oysters in lightly salted water to remove grit.
- 3
Heat sesame oil, then sauté julienned radish and garlic for 2 minutes.
- 4
Add water; once boiling, add oysters and cook for 3 minutes.
- 5
Add maesaengi and soup soy sauce, simmer 2 minutes, then season with salt.
Tips
Nutrition (per serving)
Adjust Servings
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