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 ...

umami-bomb oyster sauce, or a splash of sharp pickled ginger brine. Or, you could season both the instant soup and the steamed rice with furikake flakes (the salmon version by JFC adds a funky kick).