Step 1

[Oyster Soup] To start, it’s crucial to preserve the freshness of the oysters. Add 1-2 tablespoons of flour to the oysters and gently shake them in a bag or bowl to wash them 2-3 times. This method effectively removes impurities and any fishy odor. Rinse thoroughly and drain well.

Step 2

Prepare the vegetables that will add depth to the soup. Thinly slice the radish (namak style). Deseed and finely chop the Cheongyang and red chili peppers. Slice the green onion diagonally for a nice presentation. Chop all vegetables into bite-sized pieces.

Step 3

Heat 1 tablespoon of sesame oil in a soup pot and sauté the thinly sliced radish until it becomes slightly translucent. Sautéing the radish enhances its sweetness, making the soup taste much better. Once the radish is slightly cooked, add the prepared oysters and stir-fry briefly until they just start to cook. Be careful not to overcook the oysters, as they can become tough.

Step 4

Now, let’s make a delicious broth. In a separate pot, combine 4 cups of water with dried anchovies, kelp (dashima), and dried shiitake mushrooms. Bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes to extract a deep, flavorful broth. Remove the solids and use only the clear broth.

Step 5

Pour the prepared broth into the pot with the stir-fried oysters and radish. Bring the soup to a boil. Once boiling, add the chopped Cheongyang peppers, red chili peppers, and green onions. Continue to simmer. Add 1 tablespoon of minced garlic for an aromatic touch. If you used shiitake mushrooms for the broth, you can add them back now for extra flavor.

Step 6

Finally, season the soup. Add 1 tablespoon of anchovy sauce for umami and adjust the seasoning with salt if needed. If the oysters are very fresh, the anchovy sauce might be sufficient on its own. Once all the ingredients are well combined, turn off the heat and serve in a bowl. Your delicious oyster soup is ready!

Step 7

[Steamed Frying Peppers] Prepare the frying peppers by removing their stems and washing them thoroughly under running water. Pat them completely dry with paper towels. Place the prepared frying peppers in a zip-top bag or plastic bag along with 2 tablespoons of pancake mix. Shake the bag gently to coat each pepper evenly with the mix.

Step 8

Transfer the coated frying peppers to a microwave-safe container or plate. Use a chopstick to poke a few small holes in the bag to allow steam to escape. Microwave for about 3 minutes. Adjust the cooking time based on the thickness of the peppers and your microwave’s power. Be cautious not to overcook them, as they can become mushy.

Step 9

Let’s make a flavorful sauce. In a small bowl, combine 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of chili powder, 1 tablespoon of minced garlic, a pinch of sesame seeds, and a drizzle of sesame oil. Stir well until all ingredients are combined. You can add a little sugar to the sauce if you prefer a sweeter taste.

Step 10

Carefully remove the microwaved frying peppers from the bag and add them to the bowl with the sauce. Gently toss to coat the peppers evenly with the sauce. Be careful as the peppers will be hot. Avoid mixing too vigorously to maintain the peppers’ texture.

Step 11

Finally, sprinkle some toasted sesame seeds on top just before serving for an extra burst of nutty flavor. Your quick and easy steamed frying peppers are now complete!