Fresh and Flavorful Oyster Soup (Gulguk)
An incredibly simple yet delicious Korean Oyster Soup!
We often add oysters when making Kimchi, and this time I ordered Tongyeong oysters online. They were so fresh that we enjoyed them as raw oysters and then used the rest to make this wonderfully delicious oyster soup! It’s so easy to make, and the taste is fantastic.
Ingredients- 200g Tongyeong oysters (fresh)
- 400ml seafood broth (store-bought broth packs are convenient)
- 1/4 Korean radish (about 150g)
- 1/5 stalk green onion (about 20g)
- 2 eggs
- 1 Tbsp fish sauce (or soy sauce, adjust to taste)
Cooking Instructions
Step 1
First, prepare the seafood broth to build the soup’s foundational flavor. Using a store-bought broth pack is convenient, and one containing dried anchovies, kelp, dried pollack, and dried small crabs will provide a richer taste. Before using the broth pack, add the sliced Korean radish to it and boil for a bit. This pre-cooking step softens the radish, enhancing the soup’s refreshing and deep flavor. Preparing the radish this way beforehand makes it much more tender and delicious when you cook the final soup.
Step 2
For this oyster soup, I used fresh Tongyeong oysters. I ordered them online, and they were incredibly fresh – I was pleasantly surprised! When oysters are this fresh, you can portion them and freeze them to enjoy their freshness anytime. Since they were so vibrant, we also enjoyed some as raw oysters with a spicy dipping sauce (gochujang-based sauce).
Step 3
Pour the prepared seafood broth into a pot. Add the pre-cooked Korean radish first. Boiling the radish in the broth beforehand allows it to absorb the savory liquid, becoming even more tender and flavorful.
Step 4
Once the broth with the radish is boiling vigorously, add 1 tablespoon of fish sauce (or soy sauce) to enhance the umami. Adjust the seasoning to your preference. Next, add the fresh Tongyeong oysters and simmer for just a short while. Be careful not to overcook the oysters, as they can become tough.
Step 5
Now, let’s prepare the toppings. Thinly slice the green onion diagonally. In a separate bowl, crack the two eggs and whisk them well. Adding delicate ribbons of cooked egg will make the oyster soup look more appealing and satisfying.
Step 6
When the soup with the oysters is boiling again, gently pour in the diagonally sliced green onions and the whisked eggs. If you slowly pour the egg while stirring the soup gently with a ladle, the egg will form beautiful ribbons, enhancing the presentation.
Step 7
And there you have it – a beautifully presented and refreshingly delicious Tongyeong oyster soup! Serve it with a bowl of rice for a hearty and warming meal. It’s the perfect hangover cure and a true rice-pairing delight.
