How to make seaweed oyster rice soup and broth tip
Especially these cold days Boiled in an earthen pot A bowl of rice soup couldn't be that delicious. It's delicious and fragrant seaweed oyster rice soup I enjoyed my meal. When you want to eat oysters or hot soup I think it'd be good to try it.
2 serving
Within 20 minutes
안찌롱의레시피
Ingredients
  • Cheongyang red pepper
    2ea
  • Shiitake mushroom
    1handful
  • a Korean traditional hat
    1spoon
  • leek
    1/5piece
  • white rice
    2bowl
  • seaweed fulvescens
    2serving
  • Oyster
    150g
  • Radish
    1piece
  • Garlic
    4piece
  • Anchovy
    1handful
  • Sea tangle
    1piece
  • dried pollack
    1ea
  • dried pollack
    1/2ea
Cooking Steps
STEP 1/19
Wash it in salt water again.
Don't wash it in the water
If you wash it gently in salt water, the foreign substances
There's a lot.
STEP 2/19
Soak dried shiitake for more than an hour.
Soaked water will also be used as broth.
STEP 3/19
The ingredients are simple. Prepare green onions, radishes, cheongyang peppers, and garlic.
STEP 4/19
I easily buy block seaweed fulvescens and use them regardless of the season, but these days, seaweed fulvescens are also available in marts. It's better to use it for seaweed!
STEP 5/19
Prepare oysters with a slight hanger, chop garlic, and trim peppers, green onions, and radishes into bite-size pieces.
STEP 6/19
We used dried pollack, skin, anchovies, and kelp stock. It's a liter!
(I like soup so much that I did enough!)
STEP 7/19
Boil the shiitake with the prepared broth.
STEP 8/19
This is the one I usually make. It's used to season side dishes, and it's used as a seasoning for the soup. It's my favorite seasoning ingredient.
He's pretending to be clean.Onions, chives, chives, and cheongyang peppers.It's a soy sauce made by mincing garlic, adding dark soy sauce and water in a 1:1 ratio, and adding red pepper powder and sesame oil.
STEP 9/19
It boils a little bit and when you taste it, surprisingly, it tastes okay with just this.
When you meet dried pollack in anchovy broth, the taste is very strong and the flavor comes to life.
STEP 10/19
In the case of oyster rice soup, it does not boil for a long time, so pour cold rice into the boiled broth.
The reason why you do this is because you can just add cold or hot rice, but the soup permeates the rice and you can only feel the feeling of playing separately with it's only when you do that.
STEP 11/19
Then can't we just add rice and boil it?? If you ask, the texture of the rice becomes too thick like porridge, or if there is not enough broth, it becomes porridge..- M! - Yes!!
Seaweed soup is good too!!
Put the rice separately in a container.
STEP 12/19
When the radish is cooked in moderation, add oysters, minced garlic, and Cheongyang red pepper and boil it.
STEP 13/19
Add about 2 spoons of soy sauce and season it.
STEP 14/19
Lastly, add the block seaweed!!
You don't need to cook it too much, just whisk it a few times.
STEP 15/19
Seaweed oyster rice soup is complete!! I can smell oysters.
I also cut two cheongyang peppers, and the spicy and savory smell is vibrating around the house.
STEP 16/19
Put a lot of oysters and ingredients on top of the rice and scoop it up!
STEP 17/19
Seaweed is the characteristic of seaweed, so it's twenty-two steamy. There's a saying that you'll give an ugly daughter-in-law or an ugly son-in-law
STEP 18/19
When I took a spoonful of hot water from the morning and took it to my mouth, I naturally laughed. I like dried pollack broth
STEP 19/19
I eat it with well-cooked and sour kimchi.
I refilled a lot of soup and eventually
It's over..- M-!
Seaweed oyster rice soup is good for hangover Especially, it's very delicious if you eat it with rice soup because it's tartare. Seaweed with a fragrant oyster scent! As long as you keep the ingredients and order well You can eat it fragrantly and deliciously. It's the best for hangover! It was how to make seaweed fulvescens and oyster rice soup!
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