Refreshing Oyster and Seaweed Soup (Gulmiyeokguk)
How to Make Delicious Oyster and Seaweed Soup – A Flavorful Broth!
Miyeokguk (seaweed soup) is one of the most frequently enjoyed soups year-round. Especially in winter, many prefer making it with oysters rather than beef. Its refreshing broth is excellent as a hangover remedy and also makes a great side dish for children. Enjoy this comforting and nutritious soup.
Ingredients
- 25g dried seaweed (expands to about 100g when soaked)
- 200g fresh oysters (rinsed and drained)
- 6 cups water (approx. 1.2L)
- 1 Tbsp sesame oil
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 15 to 20 minutes until fully rehydrated. Rinse the seaweed thoroughly several times under running water to remove any grit or debris, then gently squeeze out excess water. You can trim off any tough stem parts for a more tender texture.
Step 2
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the rinsed seaweed and stir-fry for about 2 to 3 minutes until it becomes fragrant. Stir-frying seaweed removes any fishy smell and enhances its nutty flavor, contributing to a richer broth.
Step 3
Once the seaweed has slightly wilted and a nice aroma is released,
Step 4
pour in 6 cups of water and bring to a boil over high heat. Once the soup starts boiling, add 1 tablespoon of soup soy sauce and 1 tablespoon of fish sauce to season the broth. Using fish sauce adds umami and makes the broth taste even more refreshing.
Step 5
Add 1 teaspoon of minced garlic, then reduce the heat to medium-low. Let the soup simmer gently for about 10 minutes to allow the flavors of the seaweed to fully infuse into the broth. The longer it simmers, the deeper the flavor will be.
Step 6
Finally, add the cleaned oysters and cook for just a moment until they float to the surface. Be careful not to overcook the oysters, as they can become tough and lose their delicate flavor. If the seasoning is not quite right, adjust with a pinch of salt to your taste.
Step 7
Pro Tip: If you enjoy a bit of spice, you can crumble 1 to 2 dried Cheongyang chili peppers into the soup before adding the oysters and let them simmer. This will give the soup a pleasant kick and an even more refreshing taste. Enjoy this delicious Oyster and Seaweed Soup, perfect for a hearty meal!
