Gulguk (Oyster Soup)
Simple, refreshingly clear, and briny soup made with oysters!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Clean the oysters by gently swishing around in salted water. Drain. Rinse again in clean water and drain again.
- 2
Cut the radish into thin, bite size pieces (about 1-inch square, 1/4-inch thick). Thinly slice the scallions crosswise and slightly diagonally.
- 3
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.
- 4
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.