Chefs' Recipes

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.
Korean miso soup with oyster cream (doenjang guk)

Korean miso soup with oyster cream (doenjang guk)

John Laurie
4 - 6
2H 30M

“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.”


Korean broth
Oyster cream



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.

Drink Suggestion: 2012 Hervé Villemade Domaine du Moulin Cheverny. Drink suggestion by Ned Brooks


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