Maesaengi Oyster Rice Soup - Stir-Frying Oysters First Makes the Broth Richer

Steps

1. 1

   Heat 1/4 tbsp cooking oil and 1/2 tbsp sesame oil in a pot, add oysters and cocktail shrimp, and stir-fry for 2 minutes

2. 2

   When the oysters plump up, add 2 cups of water along with soup soy sauce, sand lance fish sauce, tuna fish sauce, and fine salt, then bring to a boil

3. 3

   Once the broth starts boiling, strain 1 tbsp minced garlic through a sieve to blanch it, and skim off the initial foam

4. 4

   Dissolve and add the maesaengi, then boil for 2 more minutes