Sung Si-kyung's Kelp-Steamed Oysters

• 2 packs of bagged oysters (about 300–400g)
• 2–3 sheets of kelp
• 3 tbsp cheongju (or mirin/sake)
• 2 tbsp tsuyu
• 0.5 tbsp brewed soy sauce
• 1 tbsp brewed vinegar
• 0.5 tbsp minced garlic
• a little large green onion
• 1 tbsp salt for washing

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.