Hwang Jin-sun's Malgeun Gultang

1. Peel the ginger and finely julienne it to bring out its aroma and texture.
2. Score the green onion, remove the inner core, and thinly julienne only the white outer part to make fine shreds.
3. Chop the cilantro into suitable garnish size and set aside.
4. Blanch the cleaned oysters in boiling water just until the surface firms up slightly, then remove them.
5. Pour clean water into a pot, add salt and the prepared ginger julienne, and bring to a boil.
6. When the water starts to simmer, drizzle in the vinegar to add a subtle fragrance to the broth.
7. Add the blanched oysters and cook gently until the broth comes back to a boil.
8. Skim off any foam, then ladle into bowls, garnish with the shredded green onion and cilantro, and serve.

Cooking tips 💡

• If the ginger julienne is too thick, it will taste strongly spicy, so it's important to slice it as thinly as possible.
• Blanching the oysters in hot water first, rather than adding them directly to the soup, keeps the broth clear instead of cloudy.
• Skimming the foam that rises during the final cooking stage ensures a clean and refreshing broth flavor.