Hearty Oyster and Seaweed Soup (Ggul Miyeokguk)
A Seasonal Delight: Enjoy the Taste of Fresh Oysters in Miyeokguk!
Miyeokguk (seaweed soup) is always a comforting choice, but it becomes even more essential when air quality is poor. This recipe features fresh, seasonal oysters, bringing a rich, savory depth to the traditional soup. Perfect for a nourishing meal!
Main Ingredients- 10g dried seaweed (miyeok)
- 300g fresh oysters
- 1L anchovy-kelp broth (or water)
Seasoning & Aromatics- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- 3 Tbsp salted anchovy sauce (kanari aekjeot, or soy sauce for soup)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- 3 Tbsp salted anchovy sauce (kanari aekjeot, or soy sauce for soup)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 30 minutes until fully rehydrated. Rinse the softened seaweed several times under cold water, squeeze out excess moisture, and then chop it into bite-sized pieces. Set aside in a colander to drain further. This step ensures a cleaner taste and texture.
Step 2
In a pot, combine the drained seaweed, minced garlic (1 Tbsp), and perilla oil (1 Tbsp). Sauté over medium heat for 2-3 minutes until fragrant. Sautéing the seaweed well enhances its nutty aroma and deepens the flavor profile.
Step 3
Pour in the anchovy-kelp broth (1L) over the sautéed seaweed. If you don’t have homemade broth, you can use store-bought broth or plain water. (Tip: To make anchovy-kelp broth, gently wipe a piece of dried kelp with a damp cloth to remove any dust, place it in a container, add water, and refrigerate overnight for a flavorful broth.)
Step 4
Bring the soup to a boil over high heat, then reduce to medium-low and simmer for at least 10 minutes. The longer miyeokguk simmers, the more the flavors meld and intensify.
Step 5
Add the thoroughly cleaned fresh oysters to the simmering soup. Cook just until the oysters are plump and cooked through – about 1-2 minutes. Be careful not to overcook the oysters, as they can become tough and lose their sweetness.
Step 6
Season the soup with salted anchovy sauce (3 Tbsp). You can also use Korean soup soy sauce (guk-ganjang) or adjust the seasoning with salt to your preference. Taste and add more anchovy sauce or salt if needed.
Step 7
Your delicious Oyster and Seaweed Soup is ready! Enjoy this hearty and nourishing meal with a bowl of warm rice.
