Ingredients
800 g shucked oysters
1 kg Korean radish
2 spring onions
2 small piece dried kelp dashima, (about 7 cm)
2 teaspoon minced garlic
1 tsp SIDS SALT & PEPPER
Directions
Rinse 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 20 mm square, 6 mm thick). Thinly slice the spring onions crosswise and slightly diagonally.
Add 6 cups of water, radish and 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 and drop the oysters in. Add the garlic and season with SIDS SALT & PEPPER to taste. Cook for another minute after the soup comes to a boil again. Do not overcook oysters. Remove the scum. Drop the spring onions in right before turning off the heat.
