This Korean dish of oyster, seaweed and rice soup is something I make when I’m dining alone, because I’m the only one in my household that likes oysters. It’s delicious, and takes only about 20 minutes to prepare, including thawing the oysters (I use frozen ones). It’s easy enough to increase the quantities to feed more; the cooking time is the same and you’ll just need a larger pot. If you have a good source of fresh oysters, preferably small ones such as kumamotos, then by all means use them,…



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