Making kelp soup: Put kelp in cold water and boil for 10 minutes until soft. Use only the broth.
Calories
239kcal
Carbs
47.9g
Protein
8.4g
Fat
2.9g
Sodium
337.6mg
Ingredients
Main
Others
Oyster 50, Scorched Rice 50, Kelp Broth(Dried Kelp 2, Water 450), Garlic Chives 10, Soy Sauce 3, Sesame Oil 2, Sea Lettuce Seaweed 0.5
Finding these ingredients in the US
- Garlic ChivesSold at Korean and Chinese markets as 'buchu' or garlic chives. Regular chives are much milder — use more.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsGarlic Chives
- Rich in iron (3.1mg) — helps your blood carry oxygen
- Rich in calcium (110mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the oysters by shaking in salt water and coarsely chop.
🔍Wash the chive and thinly slice.
🔍Add kelp broth to the scorched rice, soak for 2 minutes, then boil.
🔍Once the scorched rice has almost softened, add oyster and boil briefly.
🔍Once the porridge softens, add chive and boil briefly.
🔍Place in a bowl and crumble grilled sea lettuce seaweed on top.