Aromatic Seaweed and Oyster Soup with Rice
How to Make Seaweed and Oyster Soup with Rice, plus Broth Tips
Especially on these chilly days, a steaming bowl of ‘gukbap’ (soup with rice) served in an earthenware pot is incredibly delicious. I enjoyed a satisfying meal with this fragrant and tasty seaweed and oyster gukbap. It’s perfect for when you’re craving oysters or a warm, hearty soup.
Seaweed and Oyster Gukbap Ingredients- 2 Cheongyang red peppers
- 1 handful of shiitake mushrooms
- 1 Tbsp ‘dallae-ganjang’ (wild chive soy sauce, or regular soy sauce)
- 1/5 section of green onion
- 2 bowls of leftover rice (preferably cold)
- 2 portions of frozen kelp seaweed (or fresh kelp seaweed)
- 150g oysters
- 1 piece of radish (approx. 5cm)
- 4 cloves of garlic
Broth Ingredients- 1 handful of dried anchovies for broth
- 1 sheet of dried kelp (dashima)
- 1 dried pollock head
- 1/2 portion of dried pollock skin (optional)
- 1 handful of dried anchovies for broth
- 1 sheet of dried kelp (dashima)
- 1 dried pollock head
- 1/2 portion of dried pollock skin (optional)
Cooking Instructions
Step 1
Gently rinse the kelp seaweed in saltwater. Never wash it under running tap water, as this can cause it to clump. Rinsing it lightly in saltwater helps remove any impurities.
Step 2
Soak the dried shiitake mushrooms in lukewarm water for at least an hour. Don’t discard the soaking water; it can be used in the broth for added flavor.
Step 3
Prepare the simple ingredients for the soup. Chop the green onion diagonally, slice the radish into bite-sized pieces or small cubes, finely chop the Cheongyang peppers, and mince the garlic.
Step 4
I often use convenient frozen kelp seaweed blocks so I can enjoy it year-round. However, fresh kelp seaweed, when in season, tastes even better! You can find fresh kelp seaweed in many supermarkets these days.
Step 5
Lightly rinse the oysters. Prepare the minced garlic, chopped peppers, green onion, and radish into bite-sized pieces.
Step 6
I used a broth made with dried pollock heads and skin, anchovies, and kelp. It’s about 1 liter of broth. (I made a generous amount because I love soup!)
Step 7
Combine the soaking water from the shiitake mushrooms with the prepared broth and bring it to a boil.
Step 8
This is a homemade ‘dallae-ganjang’ (wild chive soy sauce) that I frequently use. It serves as a substitute for soup soy sauce and is great for seasoning side dishes. I clean wild chives and then finely chop them with onion, chives, green onion, Cheongyang peppers, and garlic. I mix this with regular soy sauce and water in a 1:1 ratio, adding red pepper flakes and sesame oil.
Step 9
Once the broth simmers, taste it. You’ll be surprised by how delicious it is on its own! The combination of anchovy and dried pollock head broth creates a rich flavor and deep umami.
Step 10
Since oyster gukbap isn’t cooked for a long time, we ‘toreum’ (pour hot broth over) the cold rice in the simmering broth. Torem ensures the rice grains absorb the broth well and maintain a distinct texture, preventing them from becoming mushy like porridge.
Step 11
If you simply add rice and boil it, the rice can become overly soft and mushy, or turn into a porridge if there isn’t enough broth. (Though seaweed and oyster porridge is also delicious!) Torem-ing the rice helps maintain its texture. Once the rice is torem-ed, set it aside in a separate bowl.
Step 12
When the radish pieces are tender, add the oysters, minced garlic, and chopped Cheongyang peppers to the broth and let it simmer for a short while.
Step 13
Season the soup with about 2 tablespoons of the ‘dallae-ganjang’ (or soy sauce). Adjust the amount to your preference.
Step 14
Finally, add the frozen kelp seaweed (or fresh kelp seaweed). You don’t need to cook it for long; just stir it gently a few times.
Step 15
Your delicious seaweed and oyster gukbap is ready! A fragrant steam rises, carrying the distinct aroma of oysters. The addition of Cheongyang peppers adds a pleasant spiciness, filling your home with a wonderful scent.
Step 16
Place the torem-ed rice in a bowl, generously ladle the oysters and other ingredients from the soup over the rice, and top with chopped green onion for a beautifully presented gukbap.
Step 17
The steaming seaweed and oyster gukbap is truly special. There’s a saying that it’s so hot and delicious, it’s given to unwelcome daughters-in-law or sons-in-law. Be careful when you eat it!
Step 18
Taking a large spoonful of this piping hot gukbap first thing in the morning brings an instant smile. The dried pollock broth really enhances the soup’s depth and richness.
Step 19
It pairs wonderfully with some nicely fermented kimchi. I enjoyed it so much that I even refilled my bowl and finished all the delicious broth!
