Refreshing Oyster and Bean Sprout Soup: A Hearty Gukbap Recipe

How to Make Delicious Gukbap with Oysters and Bean Sprouts, A Refreshing Oyster Soup Recipe with Oyster Cleaning Tips

Refreshing Oyster and Bean Sprout Soup: A Hearty Gukbap Recipe

This is a refreshing and light oyster soup cooked with oysters and bean sprouts. Having a bowl of hot gukbap made with this soup warms you up from the inside out. Enjoy this oyster soup, best savored during the cold winter months!

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Seafood
  • Occasion : Nutritious food
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Difficulty : Anyone

Main Ingredients

  • 300g fresh oysters
  • 100g radish (for refreshing flavor)
  • 100g bean sprouts
  • 1/2 block firm tofu
  • 1 cheongyang chili pepper (for a bit of heat)
  • 1 red chili pepper (for color)
  • 1/2 large scallion (green onion)
  • 1.1L anchovy and kelp broth

Seasoning

  • 1 Tbsp sesame oil
  • 1 Tbsp cooking wine (mirin or sake)
  • 1 Tbsp minced garlic
  • 1 Tbsp salted fermented shrimp (saeu-jeot)
  • Salt to taste
  • Pinch of black pepper

For Cleaning Oysters

  • 1/2 Tbsp salt

Cooking Instructions

Step 1

Gently rinse the fresh oysters under running water and discard the rinsing water. Add 1/2 Tbsp of fine salt to the oysters and rub them gently. Then, rinse them under running water several times to clean them thoroughly. This process helps remove any impurities and minimizes the fishy smell.

Step 1

Step 2

Drain the cleaned oysters well using a sieve. Letting the excess water drain off is crucial to prevent the soup from becoming cloudy and to ensure the flavors meld properly.

Step 2

Step 3

Peel the radish and cut it into approximately 1cm thick slices. Cut the tofu into similar 1cm thick pieces.

Step 3

Step 4

Trim any yellow husks or wilted parts from the bean sprouts. Wash them thoroughly under running water. Ensuring the bean sprouts are clean will prevent any bean-like odor in the soup.

Step 4

Step 5

Finely chop the scallion. If you like it spicy, finely chop the cheongyang chili pepper. For added color, finely chop the red chili pepper as well.

Step 5

Step 6

In a pot, heat 1 Tbsp of sesame oil over medium-low heat. Add the sliced radish and stir-fry until the edges of the radish become slightly translucent. Then, pour in 1.1L of anchovy and kelp broth and bring it to a boil over high heat.

Step 6

Step 7

Once the broth is boiling vigorously, reduce the heat to medium and let it simmer until the radish becomes transparent. Then, add the bean sprouts and the oysters to the pot. Be careful not to overcook the oysters, as they can become tough.

Step 7

Step 8

Add 1 Tbsp of cooking wine, 1 Tbsp of minced garlic, and 1 Tbsp of salted fermented shrimp to the pot. Bring the soup back to a rolling boil.

Step 8

Step 9

Add the tofu and continue to simmer for about 3 minutes, or until the bean sprouts and oysters are fully cooked. Gently stir the soup to avoid breaking the tofu.

Step 9

Step 10

Season the soup with black pepper and a little salt to your liking. Finally, add the chopped scallions and chili peppers and simmer for another moment. Your delicious and refreshing oyster gukbap is ready! Enjoy it hot, perhaps with a bowl of rice added directly into the soup.

Step 10



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