Ingredients
- 8 to 12 ounce sshucked oysters
- 1 pound Korean radishmu, 무
- 1 scallion
- 1 small piece dried kelpdashima, 다시마 (about a 3-inch square) - optional
- 1 teaspoon minced garlic
- 1 tablespoon soup soy sauce (or you can just use salt to taste)
- Salt and pepper
Instructions
- Clean the oysters by gently swishing around in salted water. Drain. Rinse again in clean water and drain again.
- Cut the radish into thin, bite size pieces (about 1 inch square, 1/4 inch thick). Thinly slice the scallions crosswise and slightly diagonally.
- Add 6 cups of water, the radish and optional dried kelp to a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium high, and cook until the radish is softened, about 5 minutes.
- Remove the kelp if used, and drop the oysters in. Add the garlic, and season with salt (about 1 teaspoon) and pepper to taste. Cook for another minute after the soup comes to a boil again. Do not overcook oysters. Remove the scum. Drop the scallions in right before turning off the heat.
