Deep & Refreshing! Chef Im Seong-geun’s Golden Oyster Soup Rice Recipe
Special Year-End Dish: Perfecting Chef Im Seong-geun’s Oyster Soup Rice
To make something special for my two sons who returned home for the year-end holidays, I decided to follow Chef Im Seong-geun’s renowned recipe for Oyster Soup Rice from the TV show ‘Alttoran’. This one-bowl meal promises a rich, clear broth and succulent oysters, perfect for a comforting and delicious experience.
Main Ingredients- 500g fresh oysters
- 1 handful dried pollack strips (about 30g)
- 300g crisp bean sprouts
- 50g fresh green onions
- 1/3 carrot
- 2 Tbsp sesame oil
- 8 cups water (1.6L)
- 1 egg
- 2 Cheongyang chili peppers (optional, for heat)
- A pinch of shredded seaweed for garnish
Seasoning- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp minced garlic
- 3 pinches black pepper
- 3 Tbsp salted shrimp (Saeu-jeot), including brine
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp minced garlic
- 3 pinches black pepper
- 3 Tbsp salted shrimp (Saeu-jeot), including brine
Cooking Instructions
Step 1
Gently rinse the fresh oysters under cold running water using a sieve. Then, add a little salt and gently swirl them with your hands about twice. This process helps remove any grit and the oyster’s subtle briny smell, preparing them for cooking.
Step 2
Drain the cleaned oysters. In a bowl, combine grated radish, water, and the rinsed oysters. Let them soak for about 3 minutes. This step helps firm up the oysters. After soaking, gently swish them in the water and rinse again under running water, then drain them thoroughly.
Step 3
Prepare the vegetables for the soup. Thinly julienne the green onions and carrot into bite-sized pieces. For the dried pollack strips, lightly soak them in water until softened, then trim them into manageable lengths.
Step 4
Heat a pot over medium heat and add 2 tablespoons of sesame oil. Add the prepared dried pollack strips and stir-fry until fragrant, being careful not to burn them. Sautéing the pollack adds a deeper, savory note to the broth.
Step 5
Once the pollack is nicely sautéed, pour in 8 cups (1.6L) of water. Bring to a boil over high heat, then reduce to medium and simmer for about 5 minutes. This allows the pollack to infuse the broth with its flavor, creating a rich base, much like a consommé!
Step 6
When the broth is boiling, add the bean sprouts first. Once they slightly soften and the broth returns to a boil, add the julienned carrots and green onions. Let them simmer briefly to combine the flavors and textures.
Step 7
Now, it’s time for the oysters and seasoning! Add the fresh oysters to the simmering broth. Stir in the seasoning mixture: soy sauce for soup, minced garlic, salted shrimp (with its brine), and pepper. Cook just until the oysters are plump and cooked through – about 1-2 minutes. Overcooking will make them tough.
Step 8
To serve, place a generous portion of cooked rice into a hot earthenware pot (ttukbaegi). Ladle the hot, flavorful oyster soup over the rice, ensuring a good balance of broth and ingredients.
Step 9
Finally, crack an egg directly into the hot soup in the pot and sprinkle some shredded seaweed on top for garnish. This delicious and hearty Oyster Soup Rice is now ready to be enjoyed immediately while it’s piping hot!
