Sung Si-kyung's Kelp-Steamed Oysters
Plump oysters steamed with kelp and cheongju, served with a garlic ponzu dipping sauce — a clean, elegant drinking snack.
Ingredients needed 2 servings
Recipe
Cooking tips
- If oysters are steamed too long they shrink and become tough, so turn off the heat within 4 minutes while they are still springy.
- Steaming on a bed of kelp prevents the oysters from touching the pot directly and infuses them with deep umami fragrance.
- Don't discard the oyster broth left in the pot — use it as a base for porridge, soup, or somyeon broth for a wonderful result.
Recommended for
- Those who want to fully experience the springy texture and pure umami of seasonal oysters.
- Those looking for a quick, foolproof drinking snack that takes around 10 minutes.
- Those who enjoy a tangy, pungent ponzu-style sauce.
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