Winter Maesaengi Seaweed, Oyster and Radish Soup (4 servings)

Gently rinse maesaengi in a fine sieve and drain. Check oysters for shell fragments, swish gently in cold lightly salted water and drain.

Thinly slice 150 g radish and chop ½ scallion. Wash utensils after handling raw oysters before using them for other foods.

Bring 1 L anchovy-kelp broth and radish to a boil; simmer about 7 minutes until the radish begins to turn translucent.

Add 1 tbsp garlic, 1 tbsp soup soy sauce and maesaengi; bring back to a simmer while stirring to loosen seaweed strands.

Add oysters and simmer after the broth returns to a boil until fully cooked. For safety verify an internal temperature of at least 63°C, then add scallion.

Taste and add a little salt only if necessary. Let the very hot seaweed soup cool slightly before eating.