Spicy Kimchi Oyster Soup
A Refreshing Kimchi Oyster Soup with Deep Ocean Flavors, Perfect for Hangover Relief
This Kimchi Oyster Soup brings together fresh, seasonal oysters and crisp kimchi for a wonderfully refreshing and slightly spicy broth. Oysters are packed with minerals and protein, making them a healthy choice, especially for a soothing meal when you’re feeling under the weather or need a hangover cure. Experience the magical combination of plump oysters and invigorating kimchi that will have you finishing every last drop.
Main Ingredients- 150g fresh oysters
- 1 head of well-fermented napa cabbage kimchi (or about 1.5 cups)
- 1 stalk of green onion
- 1 small piece of dried kelp (dashima)
Seasoning & Other Ingredients- 2 Tbsp perilla oil
- 0.5 Tbsp brown sugar
- 1 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp dried anchovy powder (optional)
- Salt or soup soy sauce to taste
- 2 Tbsp perilla oil
- 0.5 Tbsp brown sugar
- 1 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp dried anchovy powder (optional)
- Salt or soup soy sauce to taste
Cooking Instructions
Step 1
Begin by preparing all your ingredients fresh and clean. It’s best to use kimchi that has a pleasant sourness but isn’t overly aged.
Step 2
Gently rinse the fresh oysters in lightly salted cool water. Swirl them gently with your fingers; avoid vigorous scrubbing, as this can break them apart. Drain the rinsed oysters thoroughly in a sieve.
Step 3
Rinse the well-fermented kimchi under running water to slightly reduce its sourness, then squeeze out as much liquid as possible. Finely chop the kimchi; this helps the flavors meld beautifully into the broth.
Step 4
Wash the green onion and thinly slice it diagonally, including both the white and green parts. The aromatic green onion will enhance the soup’s overall flavor.
Step 5
Heat the perilla oil in a pot over medium-low heat. Add the finely chopped kimchi and brown sugar. Sauté until the kimchi becomes translucent and tender. Push the kimchi to one side of the pot, add the oysters to the empty space, and sauté them briefly. Once the oysters are almost cooked, combine them with the kimchi and stir-fry everything together for another moment.
Step 6
Pour enough water to cover the ingredients. Add the piece of dried kelp. Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5 minutes. After 5 minutes, remove the kelp to prevent the broth from becoming too strong. Skim off any foam that rises to the surface to ensure a clear and clean broth.
Step 7
Stir in the dried anchovy powder (if using) and red pepper flakes. Continue to simmer over medium-low heat for about 10 minutes, allowing the flavors of the kimchi and oysters to infuse the broth. Taste and adjust the seasoning with salt or soup soy sauce as needed, being careful not to oversalt.
Step 8
Finally, add the sliced green onions to the soup and bring it to a gentle simmer. The subtle sweetness and aroma of the green onions will further enrich the broth.
Step 9
Boil for another brief moment before turning off the heat. Your spicy and refreshing Kimchi Oyster Soup is now ready! Enjoy it hot for the best flavor.
