Hearty Perilla Seed Oyster and Seaweed Soup
A Simple Winter Soup: Oyster and Seaweed Soup with Perilla Seeds (Perfect for January Oysters)
Warm your body and soul with this deeply flavorful oyster and seaweed soup, infused with the nutty aroma of perilla seeds. This soup, brimming with the taste of the sea, is the perfect comforting dish for the chilly winter months, bringing warmth and deliciousness to your table.
Main Ingredients- Dried seaweed (miyeok), 6 servings (approx. 30g)
- Fresh oysters, 350g (use fresh ones)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for at least 30 minutes until it becomes soft and pliable. Once rehydrated, rub the seaweed gently with your hands to clean it, rinse it a few times under running water, and then drain it well in a colander. Finally, cut the seaweed into bite-sized pieces with scissors. Thoroughly rinsing the seaweed ensures a clear and clean broth.
Step 2
Rinse the fresh oysters under cold running water, removing any shell fragments or impurities. Add about 1 Tbsp of coarse salt and gently swirl the oysters to clean them. Rinse them about 2-3 times until the water runs clear, then drain them in a colander. Be gentle when washing oysters to avoid breaking the oyster meat.
Step 3
In a pot, heat 2 Tbsp of perilla seed oil over medium heat. Add the prepared fresh oysters to the pot. The nutty fragrance of perilla seed oil helps to remove any fishy odor from the oysters and deepens the soup’s flavor.
Step 4
Sauté the oysters for about 3 minutes, or until they become plump and slightly firm. Lightly stir-frying the oysters helps to release their natural sweetness into the broth.
Step 5
Once the oysters are cooked, add the rehydrated seaweed and 1 Tbsp of Korean soup soy sauce. Continue to stir-fry for another 3 minutes. Stir-frying the seaweed and oysters together allows their flavors to meld beautifully, creating a richer taste.
Step 6
Pour 1.2L of rice water (or kelp broth) into the pot with the stir-fried seaweed and oysters. Rice water adds a subtle depth and helps to create a smooth broth.
Step 7
Cover the pot and bring the soup to a boil over high heat. Once it starts to boil vigorously, reduce the heat to medium-low, cover slightly ajar, and simmer for about 10 minutes. This simmering process allows the flavors of the seaweed and oysters to fully infuse into the broth, resulting in a clear and deep taste.
Step 8
After simmering, stir in 2 Tbsp of cooking wine, 1 Tbsp of anchovy sauce, and 3 Tbsp of ground perilla seeds. Taste the soup and add salt as needed to adjust the seasoning to your preference. The ground perilla seeds will thicken the soup and add a wonderful nutty richness.
Step 9
Simmer for another 3 minutes. Your delicious and aromatic Perilla Seed Oyster and Seaweed Soup is now ready! Enjoy this comforting soup with a bowl of warm rice for a satisfying meal.
