Korean Shepherd's Purse and Oyster Stew

Thoroughly scrub the soil from the roots of 100g shepherd's purse, wash repeatedly to remove grit, and cut into 4cm lengths, ensuring the stems remain long enough to retain their distinct aromatic compounds.

Place 180g of fresh oysters in a light saltwater solution, gently rinse while checking for any remaining shell fragments, then rinse quickly in cold water and drain thoroughly in a sieve to remove excess moisture.

Combine 700ml kelp stock and 120g radish sliced 0.5cm thick in a pot, boil for 6 minutes until the radish becomes translucent, then dissolve 1.5 tablespoons of soybean paste through a strainer for a smooth base.

Add 0.5 tablespoons of Korean chili flakes and 1 teaspoon of minced garlic, then simmer for another 3 minutes to build depth, occasionally skimming off any rising foam with a spoon for a clean and clear broth.

Carefully slide in 180g of soft tofu and the drained oysters, simmer over low heat for 4 minutes until the oysters plump up and set their shape, ensuring they do not become tough from excessive heat.

Add the prepared shepherd's purse and 25g of sliced green onions, simmer for exactly 2 minutes until the greens slightly wilt and release their fragrance into the stew, then immediately remove from heat to preserve the aroma.