How to cook oyster soup [Kimchi soup], making super simple rolle
Oysters, one of the indispensable ingredients in winter, are delicious even when seasoned raw, but when you boil soup, the soup is so cool and delicious without any special broth.If you put seaweed soup in oyster soup without boiling it separately, the taste doubles. So today, I will introduce you to ultra-simple oyster seaweed soup that anyone can easily boil. It's a YouTube video of https://youtu.be/Oh5QYrh0O1w
3 serving
Within 15 minutes
곰배밥상
Ingredients
  • Oyster
    240g
  • Radish
    200g
  • leek
    1/2ea
  • Kim
    2piece
  • Sea tangle
    8g
  • Garlic
    3piece
  • Korean style soy sauce
    1.5~2T
Video
Cooking Steps
STEP 1/9
Buy fresh oysters with firm flesh, glossy, dark edges.Wash it about 3 times while rubbing it gently in salt water, and make sure to remove the skin after checking it.
STEP 2/9
For vegetables, you can use chives instead of green onions, or if you want a spicy taste, you can add Cheongyang red pepper.Slice radishes thinly, chop green onions, chives, and garlic.
STEP 3/9
Seaweed is good, but you can use seaweed for gimbap.
Bake in a pan on medium heat to crisp.
STEP 4/9
Put 8g of kelp in 1L of water and boil the broth first.When the water starts to boil, take out the kelp after about 5 minutes.
STEP 5/9
While the stock is boiling, break the cooled seaweed into small pieces.
STEP 6/9
Put the radish in boiling water first and boil until it is cooked transparently.
STEP 7/9
When the radish is fully cooked, add garlic first, season with soy sauce or fish sauce, and add oysters.
STEP 8/9
Check the seasoning. While boiling, add green onions
STEP 9/9
Lastly, add roasted seaweed and boil it. Turn off the heat
If you finish, it's done.
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