Korean Miso Soup with Oyster Cream (Doenjang Guk) Recipe

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