Clear Korean Oyster Soup
A clear Korean oyster soup that simmers daikon first for sweetness, then cooks oysters and tofu briefly.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Shucked oysters200 g
- Daikon radish180 g
- Firm tofu150 g
- Scallion1/2 stalk
🥣 Sauce & Seasoning
- Anchovy-kelp broth700 ml
- Minced garlic1 tsp
- Soup soy sauce1 tsp
- Salta pinch
👨🍳 Cooking Steps
Gently swish 200 g oysters once or twice in lightly salted water, then drain. Slice daikon 3 mm thick and cube tofu to 1.5 cm.
Add 700 ml broth and daikon to a pot; simmer over medium heat for 6–7 minutes until the edges turn translucent.
Add garlic and tofu, simmer 2 minutes, then season the base with 1 teaspoon soup soy sauce.
When the broth gently simmers, add oysters with a ladle and cook only 1–2 minutes. Move on as soon as their edges curl.
Add scallion and turn off the heat after 30 seconds. Taste and finish with only a pinch of salt to keep the oyster flavor clear.
🌟 Pro Chef Tips
- • Rinse oysters briefly and gently so they do not break apart.
- • Do not boil hard after adding oysters; turn off heat when their edges just curl.
⚠️ Avoid Common Pitfalls
- ❌ If the broth turns cloudy, drain oysters more thoroughly and add them only at a gentle simmer.
- ❌ If oysters turn tough, cook them for just 1 minute and let residual heat finish them.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
