Oyster and Daikon Stew recipe - ingredients, nutrition and when to eat it
This winter stew simmers plump oysters and daikon in a gochugaru-seasoned broth. The oysters’ briny flavor goes beautifully with the clean, refreshing broth…
This winter stew simmers plump oysters and daikon in a gochugaru-seasoned broth. The oysters’ briny flavor goes beautifully with the clean, refreshing broth drawn from the daikon, making it lovely to enjoy hot with rice.
Soups & stews · 25 minutes to cook
Tips: Oysters can turn tough if cooked too long, so add them at the end and cook briefly.
Tips: Cut the daikon into evenly sized pieces so they cook at the same rate.
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Ingredients (1 serving)
- Oysters — 120 g
- Korean radish — 150 g
- Korean chili flakes — 1 Tbsp
- Green onion — 20 g
- Garlic — 1 tsp
- Doenjang (soybean paste) — 0.5 Tbsp
- Salt — 0.5 tsp
- Water — 400 ml