AI-generated imageKorean Oyster, Seaweed and Radish Rice Soup (2 Servings)
A Korean one-bowl meal of fully cooked oysters, vegetables and warm rice in broth, rather than oyster soup served separately.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Check 200 g cooking oysters for proper storage and shell fragments, rinse gently in cold water, and never taste raw.
- 02
Thinly slice radish, wash sprouts, cut soaked wakame and scallion, and heat rice until steaming.
- 03
Boil 900 mL broth with radish and garlic until the radish is tender.
- 04
Cook soybean sprouts and seaweed thoroughly, then add oysters and bring back to a simmer.
- 05
Cook until all oysters are opaque and firm, season with 10 mL soup soy sauce, and adjust to taste.
- 06
Divide hot rice into two bowls at 150 g each, pour over oyster soup, top with scallion and serve at once. Chill leftovers promptly.
Helpful source links
Before you cook
Use cooking oysters only; cook until fully opaque and firm. Check shell bits and allergens. Refrigerate rice and soup within 2 hours at or below 4°C, and reheat leftovers to 74°C.
Allergens: 굴(조개류) / oysters (shellfish) / 牡蠣（貝類）, 콩나물·국간장(대두), 국간장(밀) / soy and possible wheat / 大豆・小麦, 멸치육수(생선) / fish / 魚
Image & source credits
AI-generated image.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
