Spicy Oyster Soup with Rice recipe - ingredients, nutrition and when to eat it
This dish features oysters and vegetables simmered in a spicy Chinese-style broth and served with rice.
This dish features oysters and vegetables simmered in a spicy Chinese-style broth and served with rice. It makes a warming, satisfying lunch or dinner on a chilly winter day.
Seafood · 25 minutes to cook
Nutrition (per 1013.8g serving): 613.9 kcal · protein 22.2g · carbohydrate 89.2g · fat 16.9g · sodium 2299.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Oysters can shrink and become tough if cooked too long. About 3–4 minutes after the broth returns to a boil is enough.
Tips: Stir the gochugaru into the oil only briefly to keep it from turning bitter.
Tips: Add the rice to the broth just before eating rather than in advance so the grains retain their texture.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Oysters — 120 g
- Napa cabbage — 70 g
- Onion — 0.3 pc
- Green onion — 0.5 pc
- Carrot — 0.2 pc
- Wood ear mushrooms — 15 g
- Garlic — 2 pc
- Korean red pepper flakes — 1 Tbsp
- Chili oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 1 pinch
- Water — 450 ml