Clear and Savory Oyster Soup (Gul-guk)
How to Make Refreshing Oyster Soup with a Deep Umami Flavor
Indulge in the pure taste of the sea with this incredibly refreshing Oyster Soup (Gul-guk)! Made with plump, in-season oysters, this soup boasts a rich and clean broth that’s free of any fishiness. The delightful chewiness of the oysters combined with the depth of the broth makes this dish utterly irresistible, especially when enjoyed with a bowl of rice. Warm your soul and satisfy your palate with this nutritious and delicious winter favorite!
Oyster Soup Ingredients- Fresh Oysters: 240g, thoroughly cleaned
- Radish (Mu): 160g, thinly sliced into bite-sized pieces (approx. 1cm x 3cm)
- Enoki Mushrooms: 1/4 bunch, trim the base and cut into 2-3 sections
- Soy Sauce (Guk-ganjang/Jip-ganjang): 1/3 Tbsp
- Fish Sauce (Aekjeot): 1/3 Tbsp
- Minced Garlic: 1/2 Tbsp
- Black Pepper: a pinch
- Sesame Oil: a drizzle
- Scallions (for garnish): chopped into 2-3cm lengths
- Red Chili Pepper (optional, for garnish): 1/2, thinly sliced diagonally
Refreshing Broth Ingredients- Water: 1.3 Liters
- Dried Anchovies (roasted and prepared for broth): 20g
- Leek (including the root): 1 stalk
- Onion (with skin): 1/2
- Cheongyang Pepper (for a hint of spice): 1
- Dried Kelp (Dashima, approx. 3x5cm): 2 pieces
- Water: 1.3 Liters
- Dried Anchovies (roasted and prepared for broth): 20g
- Leek (including the root): 1 stalk
- Onion (with skin): 1/2
- Cheongyang Pepper (for a hint of spice): 1
- Dried Kelp (Dashima, approx. 3x5cm): 2 pieces
Cooking Instructions
Step 1
In a deep pot, combine all broth ingredients except for the dried anchovies and kelp (Water: 1.3L, leek, onion, Cheongyang pepper). Bring to a rolling boil over high heat with the lid off for 10 minutes.
Step 2
After 10 minutes, add the dried anchovies and kelp to the pot. Continue to simmer for another 5 minutes. Then, turn off the heat, cover the pot, and let it steep for 10 minutes to allow the flavors to fully infuse.
Step 3
Strain the broth through a fine-mesh sieve, discarding the solids. You should have approximately 800ml of clear, savory broth. (Tip: Roasting the anchovies and using kelp together creates a richer umami flavor.)
Step 4
Slice the radish thinly, about 1cm thick and 3cm long. Prepare the enoki mushrooms by trimming the base and cutting them into 2-3 sections.
Step 5
Place the fresh oysters in a bowl. Dissolve 2/3 Tbsp of salt in 500ml of water to make a saltwater solution. Gently swish the oysters in this saltwater to clean them. (Caution: Avoid rubbing the oysters too vigorously, as this can cause them to break apart.)
Step 6
Rinse the oysters under cold running water until the water runs clear. Repeating this process 3-4 times, using fresh saltwater for each rinse if needed, effectively cleans the oysters and removes any unpleasant odor.
Step 7
Drain the cleaned oysters thoroughly in a sieve.
Step 8
Pour 500ml of the prepared broth into a pot. Add the sliced radish and bring to a simmer over medium heat with the lid on. Cook for about 8 minutes, or until the radish becomes translucent and tender.
Step 9
Once the radish is tender, add the cleaned oysters, minced garlic, soy sauce, and fish sauce. Cook uncovered for 3 minutes, allowing the oysters to cook through and the flavors to meld.
Step 10
Finally, add the enoki mushrooms, a pinch of black pepper, and a drizzle of sesame oil. Garnish with chopped scallions and sliced red chili pepper, if using. Simmer for just another 30 seconds. Your delicious Oyster Soup is ready to serve! (Tip: Overcooking the oysters can make them tough, so a short cooking time at the end is best.)
