Ingredients with Measurements:
- 1 pound fresh oysters
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 8 cups water
- 1 cup chueotang (Korean wild chive)
- 1/4 cup soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Rinse the oysters in cold water and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the water, chueotang, soy sauce, and gochugaru to the pot and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the oysters to the pot and simmer for an additional 5 minutes.
7. Season the soup with salt and pepper to taste.
8. Remove the pot from the heat and stir in the sesame oil.
9. Ladle the soup into soup bowls and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Fat per serving: 7g
- Carbohydrates per serving: 10g
- Protein per serving: 20g
Substitutions for ingredients:
- Fresh oysters can be substituted with canned oysters.
- Chueotang can be substituted with green onions or leeks.
Variations:
- Add sliced mushrooms to the soup for an earthy flavor.
- Use beef or chicken broth instead of water for a richer flavor.
Tips and tricks:
- Be careful not to overcook the oysters, as they can become tough and rubbery.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a traditional Korean soup bowl with a matching spoon.
Garnishes:
- Garnish with chopped green onions or cilantro.
Pairings:
- Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
- Korean pancake (jeon)
- Spicy cucumber salad (oi muchim)
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure the oysters are fresh and properly cleaned before cooking.
Food history:
- Chueotang is a traditional Korean soup made with chueotang (Korean wild chive) and various seafood.
Flavor profiles:
- The soup has a savory and slightly spicy flavor with a hint of sesame oil.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Korean