Refreshing Oyster and Seaweed Soup (Gul Miyeokguk)
Quick & Easy Morning Meal: Refreshing Oyster Seaweed Soup
A quick and easy recipe for a refreshing oyster and seaweed soup, perfect for busy mornings. This is a staple in our home, especially for working moms needing a fast yet delicious meal. This version uses rice water for a richer, smoother broth. Enjoy the delightful harmony of tender seaweed, fresh oysters, and fragrant sesame oil.
Key Ingredients- Dried seaweed 1/2 cup (approximately 2 cups when rehydrated)
- Fresh oysters 100g
- Sesame oil 2 Tbsp
- Rice water (water used to rinse rice) 4 cups (approx. 800ml)
- Korean soup soy sauce or anchovy sauce 1 Tbsp (adjust to taste)
Cooking Instructions
Step 1
Prepare the Seaweed: Soak the dried seaweed in cold water for about 15-20 minutes until fully rehydrated. Rinse the rehydrated seaweed thoroughly under running water, then gently squeeze out excess moisture. (Be careful not to squeeze too dry, as this can make the soup texture less desirable.)
Step 2
Sautéing: Heat 2 Tbsp of sesame oil in a pot over medium-low heat. Add the squeezed seaweed and sauté for 2-3 minutes until it becomes tender and releases its fragrance. Then, add the fresh oysters and cook for about 1 minute until they just begin to firm up. (Avoid overcooking the oysters, as they can become tough.)
Step 3
Simmering and Seasoning: Once the oysters have slightly cooked, pour in the 4 cups of rice water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for 5-7 minutes, allowing the flavors of the seaweed and oysters to meld. Finally, season with 1 Tbsp of Korean soup soy sauce or anchovy sauce. (You can add a little salted shrimp or salt if you prefer.)
