Gulguk (Oyster Soup)

Name: Gulguk (Oyster Soup)
Yield: 3 serving
Ingredients: 8 to 12 ounces shucked oysters; 1 pound Korean radish; 1 scallion; 1 small piece dried kelp; 1 teaspoon minced garlic; 1 tablespoon soup soy sauce (or you can just use salt to taste); salt and pepper

User Reviews

4.5

27 reviews

Excellent

Servings
3
Course
Main Course, Soup, Others

Gulguk (Oyster Soup)

Michael Cole

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Simple, refreshingly clear, and briny soup made with oysters!

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Ingredients

Servings

8 to 12 ounces shucked oysters
1 pound Korean radish mu, 무
1 scallion
1 small piece dried kelp dashima, 다시마 (about a 3-inch square) - optional
1 teaspoon minced garlic
1 tablespoon soup soy sauce (or you can just use salt to taste)
salt and pepper

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Instructions

Clean the oysters by gently swishing around in salted water. Drain. Rinse again in clean water and drain again.
Cut the radish into thin, bite size pieces (about 1-inch square, 1/4-inch thick). Thinly slice the scallions crosswise and slightly diagonally.
Add 6 cups of water, the radish and optional dried kelp to a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium high, and cook until the radish is softened, about 5 minutes.
Remove the kelp if used, and drop the oysters in. Add the garlic, and season with salt (about 1 teaspoon) and pepper to taste. Cook for another minute after the soup comes to a boil again. Do not overcook oysters. Remove the scum. Drop the scallions in right before turning off the heat.