Refreshing Oyster Soup (Gulguk)
How to Make a Refreshing Oyster Soup
A delicious and refreshing oyster soup made with tender tofu and savory oysters. This dish is incredibly satisfying and perfect for a comforting meal.
Main Ingredients- 200g fresh oysters
- 1/4 Korean radish (about 200g)
- 1/2 block of tofu (soft tofu recommended)
- 1/2 stalk of green onion
Seasoning and Broth- 1.5L anchovy-kelp broth
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of coarse sea salt
- 1/2 Tbsp minced garlic (optional)
- 1.5L anchovy-kelp broth
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of coarse sea salt
- 1/2 Tbsp minced garlic (optional)
Cooking Instructions
Step 1
To cleanse the oysters and add a refreshing flavor, lightly rinse the Korean radish. Add the radish to water with 1 tablespoon of coarse sea salt. The coarse salt helps to absorb impurities from the oysters, and the radish itself is also said to absorb any remaining residue. Using a little lemon juice during rinsing can enhance this effect.
Step 2
It’s important to preserve the fresh, oceanic flavor of the oysters. Instead of vigorous scrubbing with your fingers, gently swirl them in running water. This method helps retain their natural aroma and taste.
Step 3
After the initial rinse, drain the oysters in a colander and rinse them again in clean water, 1-2 times. Soaking the oysters for too long can diminish their flavor and aroma, so a quick wash is key to maintaining their freshness.
Step 4
Fresh oysters may sometimes contain small shell fragments or grit. Carefully inspect them and remove any such debris. This is especially important if children or elderly individuals will be consuming the soup.
Step 5
Once thoroughly cleaned, drain the oysters well in a colander. Excess water can dilute the soup’s flavor.
Step 6
The secret to a delicious oyster soup is a refreshing broth! In a pot, combine anchovies and kelp with 1.5 liters of water and bring to a boil. Once boiling, immediately remove the kelp. Reduce the heat to medium-low and simmer for another 10 minutes to create a rich anchovy broth. Finally, remove the anchovies, leaving a clear, flavorful broth.
Step 7
While the broth is simmering, you can prepare the other ingredients to save time. Korean radish is essential for adding a refreshing taste to oyster soup! Using a generous amount of radish will make the broth even more refreshing. If you feel there’s too much radish, you can always remove some later.
Step 8
Slice the Korean radish into approximately 0.5cm thick pieces. Cut the tofu into bite-sized cubes, about 1.5cm. Thinly slice the green onion diagonally to add a fragrant aroma. Scallions can also be used.
Step 9
Add the sliced Korean radish to the rich anchovy broth and bring it to a boil. The radish will infuse the broth with its refreshing flavor. Cook for about 10 minutes, or until the radish becomes translucent. Adding half a tablespoon of coarse sea salt at this stage will season the radish and enhance the overall flavor.
Step 10
Once the radish has become translucent and is tender, add the prepared tofu. You can cut the tofu into your preferred size.
Step 11
After adding the tofu and the soup returns to a boil, add the oysters last. Overcooking oysters will make them tough and diminish their flavor. Cook them quickly for just 1-2 minutes on high heat to preserve their fresh, delicate taste.
Step 12
Stir in 1 tablespoon of soy sauce for soup to add depth of flavor, then reduce the heat to medium-low and simmer for about 5 minutes more. Taste and adjust the seasoning with salt if needed. Using too much soy sauce can make the broth dark, so it’s best to use salt for final adjustments. If desired, you can add about half a tablespoon of minced garlic for extra flavor.
Step 13
Finally, add the diagonally sliced green onions and bring the soup to a gentle boil one last time. Your delicious oyster soup is ready! Serve hot with a bowl of rice for a truly comforting meal.
