Maesaengi and Oyster Soup - Pre-Frying the Oysters Dramatically Changes the Broth

Steps

1. 1

   Soak the maesaengi in salted water for 10 minutes, then rinse 2-3 more times in clean water.

2. 2

   Gently wash the oysters in salted water and rinse 2-3 times in clean water.

3. 3

   Add 1 sheet of dried kelp to 1.5L water, boil for 5 minutes, then remove the kelp to make stock.

4. 4

   Heat a pan over low heat with 1T sesame oil, add oysters and sauté until plump, then set aside.

5. 5

   Stir-fry the maesaengi in the same pan for 1-2 minutes.

6. 6

   Add the maesaengi and 0.5T minced garlic to the stock and boil for 5 minutes.

7. 7

   Add 2T soup soy sauce, the sautéed oysters, 0.5T glutinous rice flour dissolved in cold water, and 1T tuna fish sauce, and boil for 5 more minutes.