Name: Korean miso soup with oyster cream (doenjang guk)
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 - 6
Ingredients: 100 gm pearl barley; 90 gm (¼ cup) doenjang (soy bean paste); To serve: lemon juice, sesame oil and finely chopped chives; Korean broth; 1 kg chicken wings; 1 small piece of konbu; Thinly peeled rind of 1 lemon; 1 fresh bay leaf and 1 large thyme sprig; 5 garlic cloves, bruised; 30 gm ginger, thinly sliced; 20 gm dried pollock; 10 gm dried Korean anchovies; 100 ml Korean soy sauce; Oyster cream; 4 Sydney rock oysters, freshly shucked; 100 ml thickened cream; 1 tsp Japanese white soy sauce, or Korean soy sauce, or to taste

Korean miso soup with oyster cream (doenjang guk)

Australian Gourmet Traveller recipe for Korean miso soup with oyster cream (doenjang guk) from Moon Park, Sydney.

Serves 4 - 6

Prep

30M

Cook

2H 30M

Total

“This chicken and anchovy broth is our base stock at Moon Park,” says Ben Sears. “It has nice depth and savouriness and is complementary to Korean flavours. The cream and chive raft is a straight lift from Chui Lee Luk’s smoked salmon consommé at Claude’s.”

Ingredients

100 gm pearl barley

90 gm (¼ cup) doenjang (soy bean paste)

To serve: lemon juice, sesame oil and finely chopped chives

Korean broth

1 kg chicken wings

1 small piece of konbu

Thinly peeled rind of 1 lemon

1 fresh bay leaf and 1 large thyme sprig

5 garlic cloves, bruised

30 gm ginger, thinly sliced

20 gm dried pollock

10 gm dried Korean anchovies

100 ml Korean soy sauce

Oyster cream

4 Sydney rock oysters, freshly shucked

100 ml thickened cream

1 tsp Japanese white soy sauce, or Korean soy sauce, or to taste

Method

Main

1.For Korean broth, bring ingredients and 3 litres water to the boil in a stockpot, skim, reduce heat to low and simmer until well flavoured (2 hours). Strain through a fine sieve and set aside.

2.Meanwhile, cook barley in a saucepan of boiling water until tender (20-25 minutes). Drain and set aside.

3.For oyster cream, process oysters and cream in a blender until just smooth, then pass through a fine sieve into a bowl. Whip to soft peaks and season with white soy sauce.

4.Bring 800ml stock to the boil (the remainder can be frozen up to 3 months). Add barley and doenjang, and season with lemon juice and salt to taste. Divide among bowls, spoon oyster cream over to cover and top with a few drops of sesame oil and chopped chives.