AI-generated imageKorean Oyster and Seaweed Soup (Gul Miyeokguk, 4 Servings)
A mild Korean seaweed soup with fully cooked oysters, simmered in anchovy-kelp broth. This shellfish variation differs from beef or mussel miyeokguk.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak 30 g dried wakame in cold water for about 10 minutes. Rinse thoroughly, drain and cut into bite-size pieces.
- 02
Gently rinse 200 g shucked oysters in lightly salted cold water, pick out any shell fragments and refrigerate until needed.
- 03
Warm 1 tbsp perilla oil in a pot, add the soaked seaweed and stir over medium heat for about 1 minute.
- 04
Add 600 ml stock, 600 ml water, 1 tbsp soup soy sauce and 1 tbsp anchovy fish sauce. Once boiling, simmer for about 12–13 minutes over medium heat until seaweed is tender.
- 05
Add oysters and 2 tsp garlic. After the soup returns to a simmer, cook for about 5 minutes, ensuring oysters become opaque and firm with curling edges.
- 06
Taste the soup and add a little salt only if necessary. Divide into four bowls and serve hot.
Helpful source links
Before you cook
Keep oysters refrigerated until cooking and prevent cross-contamination. Cook shucked oysters at least 3 minutes after simmering resumes (about 5 minutes here), until opaque, firm and edges curl. Check shellfish, fish, soy and wheat allergens. Refrigerate leftovers within 2 hours and reheat thoroughly.
Allergens: SHELLFISH, FISH, SOY, WHEAT
Image & source credits
AI-generated image.