AI-generated imageKorean Maesaengi Oyster Soup (2 servings)
A Korean winter soup of maesaengi green seaweed and fully cooked oysters in anchovy-kelp broth.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Boil about 700 mL water with 5 anchovies and 1 kelp sheet; remove kelp at the boil, simmer anchovies 10 more minutes and strain.
- 02
Rinse maesaengi gently in a sieve. Check chilled oysters, rinse briefly in cold water without splashing and drain.
- 03
Sauté 280 g oysters with 1 tbsp sesame oil and 1 tbsp garlic over medium heat until cloudy juices appear; add stock.
- 04
Bring to a full simmer and cook oysters throughout; check 63°C (145°F) where practical, not color or time alone.
- 05
Add 120 g maesaengi, simmer about 2 minutes, and season with 1 tbsp soup soy and 1/2 tbsp fish sauce; cook longer if oysters need it.
- 06
Cool slightly before eating: this soup may be hot despite little steam. Chill leftovers in shallow containers within two hours.
Helpful source links
Before you cook
Keep cooking oysters chilled, avoid cross-contamination, check shellfish allergy and cook fully (63°C if practical). Soup can burn without visible steam; chill leftovers within two hours.
Allergens: 조개류(굴), 생선(멸치·액젓), 대두(국간장), 밀(국간장 제품 확인), 참깨(참기름)
Image & source credits
AI-generated image.
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