Trim the root ends of the chives and cut into 3cm pieces.

Rinse the cooked rice briefly with water and drain.

In a bowl, gently rub the oysters with cornstarch. Add enough water to cover the oysters and gently swish to clean. Repeat this process three times, replacing the water each time.

In a pot, combine all the soup base ingredients and heat over medium heat. Once boiling, add the rice and kimchi, cover, and simmer for 2 minutes.

Add the oysters to the pot and stir gently. Cook uncovered for 3–4 minutes until the oysters are cooked through.