Gulguk (Oyster Soup)

Method4 steps · about 25 min

1. 1

   Step 1: Clean the oysters by gently swishing around in salted water. Drain. Rinse again in clean water and drain again.

   Uses 8–12 oz shucked oysters · Water, as needed to clean and rinse oysters · Salt, as needed for oyster cleaning water

   
2. 2

   Step 2: Cut the radish into thin, bite size pieces (about 1-inch square, 1/4-inch thick). Thinly slice the scallions (1) crosswise and slightly diagonally.

   Uses 1 pound Korean radish (mu, 무) · 1 scallion

3. 3

   Step 3: Add 6 cups of water, the radish and optional dried kelp (1 small) 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.

   Simmer radish · 5 minUses 6 cups water for soup · Sliced Korean radish · 1 small dried kelp square, about 3 inches, optional

4. 4

   Step 4: Remove the kelp if used. Add the cleaned drained oysters and minced garlic (1 teaspoon). Use the listed 1 tbsp soup soy sauce, or omit it and season with salt (to taste) instead; about 1 tsp salt is a guide for the salt-only route. Taste and adjust salt and pepper without automatically adding the full salt guide on top of soy sauce. Cook for about 1 minute after the soup returns to a boil, continuing as needed until the oysters are cooked through, and avoid overcooking. Skim off scum and add the sliced scallion just before turning off the heat.

   Cook oysters after soup returns to a boil · 1 minUses Radish broth · Cleaned drained oysters · 1 teaspoon minced garlic · 1 tablespoon soup soy sauce (or you can just use salt to taste) · Salt, to taste for soup · Black pepper, to taste for soup · Sliced scallion