Oyster Rice Soup is one of those dishes that always makes me feel at home. When I first learned about this traditional Korean soup, I was drawn to how simple yet comforting it is. The Oyster Rice Soup combines the rich, tender flavor of oysters with chewy rice cakes, making it a wholesome meal. The soft rice cakes absorb the savory broth, and the oysters add a delightful seafood twist, making every spoonful a joy. It’s a perfect dish for a cozy evening or when you need something that feels nourishing and warm.
A Perfect Blend of Simplicity and Flavor
The secret to making a great Oyster Rice Soup lies in the broth. The rich, umami flavor of dried kelp (dashima) infuses the soup, creating a deep base. Adding soy sauce, fish sauce, and a little garlic brings everything together. The addition of rice cakes, softened in water, ensures the soup has that satisfying chewy texture that makes it feel like a complete meal. When I add the oysters, the soup starts to come alive with its delicate seafood flavor, and that’s when I know the Oyster Rice Soup is ready to be enjoyed.
A Touch of Freshness
What really elevates the Oyster Rice Soup are the garnishes. The freshly sliced scallions give it a burst of freshness, while the egg garnish adds a smooth, creamy texture. The shredded roasted nori (seaweed) adds a crispy crunch, which contrasts beautifully with the softness of the rice cakes and oysters. Together, these elements create a balance of flavors and textures that make this soup not just delicious, but also visually inviting. Every time I make it, I’m reminded of how small details can make a simple dish extraordinary.
A Korean Classic for Any Day
Oyster Rice Soup may have deep roots in Korean cuisine, but it’s a dish that can be enjoyed by anyone. Whether you’re making it for yourself after a busy day or serving it to loved ones, it’s a meal that brings comfort and satisfaction. The ingredients are simple and easy to find, and the steps are quick, making it a go-to for weeknight dinners. Oyster Rice Soup is a dish that never fails to impress, and I always look forward to that first spoonful. It’s a reminder that even the simplest of meals can hold so much heart and warmth.
Table of Contents
Chef’s Notes- Oyster Rice Soup
- Soak Rice Cakes Thoroughly: Be sure to soak the rice cakes in cold water for at least 10 to 20 minutes. This ensures they soften and absorb the broth’s flavors better, making the soup richer and more flavorful.
- Fresh Oysters Matter: If using fresh oysters, make sure to clean them well. Rinse them under cold water to remove any grit or sand that could affect the soup’s texture. Fresh oysters add an unmatched sweetness and texture to the soup.
- Skim the Broth for Clarity: While simmering the broth, you may notice some impurities rising to the top. Regularly skim these off to keep the soup clear and clean-looking.
- Customize the Broth Flavor: If you’re sensitive to salt, you can control the sodium by adjusting the amount of soy sauce or fish seasoning. A little less soy sauce still gives the soup a rich, umami flavor.
- Use a Nonstick Pan for Egg Garnish: To make the egg garnish (Jidan) easier to work with, cook the egg whites and yolks in a lightly oiled nonstick pan. This prevents sticking and makes the garnish more delicate.
- Make It Vegetarian: If you prefer a vegetarian version, you can replace the oysters with tofu or mushrooms for a savory alternative. The rice cakes still provide a wonderful chewiness.
- Add Extra Texture: For extra texture and flavor, sprinkle sesame seeds or drizzle a bit of toasted sesame oil over the soup just before serving.
- Serve Hot: This soup is best enjoyed piping hot, so make sure to serve it immediately after cooking for the ultimate comforting experience.
Oyster Rice Soup
4
bowls10
minutes20
minutes300
kcal30
minutesExperience the ultimate comfort with this hearty Oyster Rice Soup! Packed with tender oysters and chewy rice cakes, it’s a flavorful delight that’s both simple to prepare and incredibly satisfying. Perfect for a cozy night in or impressing your family with a nutritious meal, this recipe brings together the best of Korean cuisine with a touch of modern simplicity. Whether you’re a seasoned cook or just starting out, you’ll find joy in every spoonful. Dive into this deliciousness and elevate your soup game to new heights!
Ingredients
- Broth
2 pieces dried kelp (dashima) optional
2 tablespoons dark soy sauce or fish seasoning
2 teaspoons finely minced garlic
16 to 20 ounces sliced rice cakes (tteokguk tteok)
- Seafood
12 to 16 ounces fresh, small oysters cleaned
- Garnishes
1 sliced scallion
Salt and freshly ground black pepper to taste
- Optional Toppings
2 eggs separated for egg garnish
1/2 sheet roasted nori seaweed shredded into thin strips
- Alternative Ingredients:
Dried kelp: Substitute with a kombu slice for similar umami depth.
Dark soy sauce or fish seasoning: Use tamari as a gluten-free alternative.
Fresh oysters: Replace with canned oysters if fresh are not accessible.
Roasted nori seaweed: Swap with toasted sesame seeds for an alternative garnish.
Eggs: Omit or use tofu as a vegetarian replacement for the egg garnish.
Directions
- Soaking Rice Cakes: Immerse the rice cakes in a bowl of cold water and let them sit for 10 to 20 minutes. This soaking process softens the rice cakes, ensuring they are tender and ready to soak up the soup’s flavors.
- Cleaning Oysters: Gently swish the oysters in a bowl of salted water for about 2 minutes to remove any grit or impurities. Drain the oysters, rinse thoroughly under clean water, and drain again to ensure they are clean and ready for cooking.
- Preparing the Broth: In a medium-sized pot, combine 6 cups of water with the optional dried kelp. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes to allow the kelp to infuse the broth with its rich umami flavor.
- Making Egg Garnish (Jidan): Separate the eggs into whites and yolks. Lightly beat the egg whites by gently cutting them with a spoon, and stir the yolks until smooth. Heat a lightly oiled nonstick skillet over medium-low heat. Pour each egg component into a thin layer, tilting the skillet to spread evenly. Cook briefly on each side until no visible liquid remains without browning. Once cooled, slice into small diamond shapes or thin strips.
- Combining Ingredients: Remove the optional kelp from the broth. Add the soaked rice cakes, minced garlic, and dark soy sauce or fish seasoning to the pot. Cook the mixture until the rice cakes become very soft, approximately 10 minutes.
- Final Cooking and Seasoning: Gently add the cleaned oysters to the simmering soup and cook for an additional 2 minutes. Season the soup with salt and pepper to taste. Remove any scum from the surface for a clear broth. Ladle the hot soup into individual bowls and garnish with sliced scallions, and the optional egg and nori strips for added flavor and texture.
Equipment
- Nonstick Pan
- Chef’s Knife
- Cutting Board
- colander
Nutrition Facts
- Calories: 300kcal
- Carbohydrates: 35g
- Protein: 20g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 800mg
- Potassium: 500mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 500IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Oyster Rice Soup
Can I use canned oysters instead of fresh oysters?
Yes, canned oysters are a great substitute for fresh ones. Just be sure to rinse them well before adding them to the soup to remove any excess brine.
How can I make this soup spicier?
To add some heat, try incorporating a bit of gochujang (Korean chili paste) or red pepper flakes into the broth. Start with a small amount and adjust to your preferred spice level.
Can I make this soup in advance?
Yes, this soup can be made in advance. Store it in an airtight container in the refrigerator for up to 2 days. When reheating, be careful not to overcook the oysters as they may become tough.
What can I serve with this soup?
This soup pairs wonderfully with steamed white rice, kimchi, or a simple side salad with a tangy vinaigrette. The balance of flavors from these sides complements the savory depth of the soup.
Can I make this soup without eggs?
Yes, you can skip the egg garnish if you prefer. If you want to keep a similar texture, consider adding tofu strips or a handful of sautéed vegetables like spinach or bok choy for extra color and nutrition.
