Clear and Refreshing Oyster and Radish Soup (Mugul Guk)
How to Make Refreshing Oyster and Radish Soup with Seasonal Oysters
Oysters, in season from September to December, are low in calories, making them an excellent choice for diets. This recipe for oyster soup (Mugul Guk) is easy to make at home. Enjoy the clean, refreshing broth, perfectly balanced with the delicate flavor of oysters and the crispness of radish.
Oyster and Radish Soup Ingredients- 200g fresh oysters
- 140g Korean radish (daikon)
- 35g chives
- 1 Korean chili pepper (cheongyang)
- 1 red chili pepper
- 1 Tbsp minced garlic
Oyster and Radish Soup Seasoning- 1 Tbsp salted shrimp (solid parts)
- 0.5 Tbsp salt (or soy sauce, adjust to taste)
- 850ml water
- Pinch of black pepper
For Cleaning Oysters- 1 Tbsp coarse sea salt
- 1 Tbsp salted shrimp (solid parts)
- 0.5 Tbsp salt (or soy sauce, adjust to taste)
- 850ml water
- Pinch of black pepper
For Cleaning Oysters- 1 Tbsp coarse sea salt
Cooking Instructions
Step 1
Place the fresh oysters in a bowl with a little water. Sprinkle 1 Tbsp of coarse sea salt over them and gently massage the oysters with your hands to clean them without crushing them. This helps remove any grit or impurities.
Step 2
Rinse the oysters gently under cold running water about twice until the water runs clear. Drain them well in a colander.
Step 3
Slice the Korean radish thinly, about 0.3cm thick, or julienne it. Cut the chives to a similar length as the radish. Slice the Korean chili pepper and red chili pepper diagonally, removing the seeds if desired, for color and mild heat. Have 1 Tbsp of minced garlic ready.
Step 4
In a pot, combine 850ml of water and the sliced radish. Bring to a boil over high heat. Cook until the radish becomes translucent and tender.
Step 5
Once the radish is cooked, add 1 Tbsp of minced garlic to the pot. Stir gently to combine.
Step 6
Skim off any foam that rises to the surface while the soup is boiling using a spoon. This step ensures a clear and clean-tasting broth.
Step 7
Season the soup by adding 1 Tbsp of salted shrimp (solid parts) for umami. Adjust the saltiness with 0.5 Tbsp of salt (or soy sauce) as needed. Taste and adjust seasoning to your preference. Salted shrimp adds a delicious depth of flavor.
Step 8
Add the cleaned oysters to the simmering broth. Stir gently and cook just until the oysters plump up and are cooked through. Be careful not to overcook, as this can make them tough. Oysters cook very quickly.
Step 9
Add the diagonally sliced Korean chili pepper and red chili pepper. Stir gently. These add a touch of heat and vibrant color to the soup.
Step 10
As the oysters cook and the soup comes back to a boil, skim off any foam that appears. Let it boil rapidly for a short moment before turning off the heat. This preserves the fresh flavor of the oysters.
Step 11
Turn off the heat. Add the chopped chives and a pinch of black pepper. The residual heat will lightly cook the chives, keeping them fresh and slightly crisp. The black pepper adds a final aromatic touch.
Step 12
Ladle the hot Oyster and Radish Soup into bowls. Your delicious and refreshing Mugul Guk is ready! It’s perfect for enjoying with rice and makes for a hearty, satisfying meal. Enjoy!
