Seaweed and clam soup.
Broth & StewIngredients
- 1 bunch of seaweed (300g).
- 250g of raw oysters.
- A handful of dried anchovies for making broth.
- Kelp (Dasima), 1 sheet (5g).
- 1 liter of water.
- 10 cm of the white part of a green onion.
- 2 tablespoons of soup soy sauce (guk-ganjang).
- Minced garlic, 0.5 teaspoon.
- 1 tablespoon of sesame oil.
- Approximately 0.25 teaspoons of salt.
Instructions
To prepare the seaweed (maesaeng), gently rub it with your hands to remove any impurities, then rinse it in cold water only twice. Place the rinsed seaweed in a sieve and set aside.
To remove any fishy smell, place the anchovies on a hot plate for 30 seconds.
In a pot, combine 1 liter of water with anchovies and kelp. Bring to a boil, then after 7 minutes, remove the kelp and continue boiling for another 3 minutes before removing the anchovies.
Add the sea mustard (maesaeng) to the prepared broth and simmer for 3 minutes.
Season with 2 tablespoons of soup soy sauce and 0.5 tablespoon of minced garlic.
Add 250g of fresh oysters and cook for another 3 minutes to allow their flavor to infuse.
After tasting it, if it lacks flavor, adjust the seasoning with 1/4 teaspoon of salt.
Add the chopped green onions and a teaspoon of sesame oil to the Korean radish and mix well.