Yoon Yi-ryeon's Fresh Seaweed Soup

• 200g fresh seaweed
• 500g oysters
• 1L water
• 3 tbsp soup soy sauce
• 2 tbsp fermented anchovy sauce
• 1 tbsp minced garlic
• 1/2 large green onion

Recipe 🍳

Cooking tips 💡

• Fresh seaweed will become overly soft and make the broth murky if boiled too long, so be sure to add it only at the final stage of cooking.
• Like maesaengi soup, seaweed soup retains heat for a long time and can be extremely hot even if no steam is visible, so be careful not to burn your mouth.
• In addition to oysters, you can use shellfish or anchovy stock as a base to achieve a clean, savory depth of flavor.

Recommended for 🙋

• ⭐Those who want to try a smooth and refreshing winter delicacy soup that offers a different charm from maesaengi soup.
• ⭐Those looking for a refreshing hangover soup made with seasonal seafood that soothes the stomach.
• ⭐Those seeking a dish with a simple cooking process yet a deep, oceanic flavor.