Aha Bujang's Oyster Rice Soup

• 200g fresh oysters
• 200g radish
• 300g soybean sprouts
• 6 cups water (1500ml)
• 1 tbsp minced garlic
• 1 tbsp fermented shrimp
• 1 tbsp fermented anchovy sauce
• 1 tsp Miwon
• 2 cheongyang chili peppers
• a pinch of ground black pepper

Recipe 🍳

Cooking tips 💡

• If you add the oysters at the beginning and boil them for a long time, they will shrink to half their size and become tough, so always add them at the end and let the residual heat cook them.
• Always use fermented shrimp that has been kept frozen to ensure the cleanest, best flavor without spoilage.
• If you want a spicier kick, serve with a dedicated seasoning paste made by mixing 5 tbsp gochugaru, 10 tbsp water, 0.5 tbsp Miwon, and 1 tbsp minced garlic.

Recommended for 🙋

• ⭐Those looking for a refreshing and spicy hangover soup to settle the stomach.
• ⭐Those who want to enjoy both the popping, bouncy texture of oysters and the crunch of soybean sprouts.
• ⭐Those who want a clean, clear rice soup broth without any fishy smell.