Hearty and Refreshing Miyeok-Gulgukbap (Seaweed and Oyster Rice Soup)
How to Make Miyeok-Gulgukbap: A Comforting Oyster Soup with Seaweed
On a chilly day, warm your soul with a bowl of Gulgukbap! This delightful dish features tender oysters and fragrant seaweed, perfect for a nourishing and satisfying meal that will leave you feeling wonderfully replenished.
Main Ingredients- 500g packaged oysters (rinsed clean)
- 1/3 piece of Korean radish (daikon), thinly sliced
- 1 handful dried seaweed (rehydrated, rinsed, and squeezed dry)
- 1 block firm tofu (cut into cubes)
- 2 Tbsp sesame oil
- 1 handful chives (chopped)
- 1 handful green onion (sliced diagonally)
- 2 eggs
Seasoning & Broth- 2 Tbsp salted shrimp, minced
- 1.5 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp soup soy sauce
- Water (or anchovy-kelp broth) as needed
- 2 Tbsp salted shrimp, minced
- 1.5 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp soup soy sauce
- Water (or anchovy-kelp broth) as needed
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water until fully rehydrated. Once softened, rinse it thoroughly, squeeze out any excess water, and cut it into bite-sized pieces. Rinse the pre-cleaned oysters gently under running water.
Step 2
In a pot, add plenty of water and dried anchovies. Simmer to create a flavorful anchovy-kelp broth. Using broth will add a much deeper flavor to the soup!
Step 3
To remove any raw smell or sliminess from the oysters, gently toss them with a small pinch of coarse salt, then rinse them well. This process helps enhance the oysters’ natural sweetness.
Step 4
Cut the firm tofu into roughly 1.5cm cubes. This size is easy to eat and blends well with the soup’s other ingredients.
Step 5
Thinly slice the Korean radish into half-moon shapes. This will add a refreshing crispness and subtle sweetness to the broth.
Step 6
Slice the green onions diagonally and chop the chives into 3-4cm lengths. These will add a fresh aroma and color to the finished dish.
Step 7
Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the sliced radish and sauté until it becomes slightly translucent. Then, add the rehydrated seaweed and stir-fry together. Season with 1 tablespoon of soup soy sauce at this stage to infuse the seaweed with flavor.
Step 8
Once the radish and seaweed are lightly sautéed, pour in the prepared anchovy-kelp broth and bring it to a boil. Season the broth with minced salted shrimp and anchovy sauce. Adjust the seasoning to your preference, as these condiments are key to the soup’s savory depth. Once the broth is seasoned, add the cubed tofu and let it simmer briefly.
Step 9
Now, gently add the fresh oysters to the pot. Oysters cook quickly; avoid overcooking them, as they can become tough. Simmer for just a moment after adding them.
Step 10
After the oysters have simmered for a short while, add the diagonally sliced green onions. Continue to simmer for another moment to let their flavors meld into the soup.
Step 11
Finally, add the chopped chives and simmer for another brief moment. The fresh, herbaceous notes of the chives will further enhance the soup’s flavor.
Step 12
Crack the two eggs into a separate bowl and whisk them lightly. Gently pour the beaten eggs over the simmering soup in a circular motion. Avoid stirring immediately to allow the egg to set beautifully.
Step 13
Once the egg appears cooked and set, gently stir it with chopsticks or a spoon to break it up slightly. Be careful not to over-stir, as this can make the broth cloudy. This step ensures a clean and clear broth.
Step 14
Your delicious Miyeok-Gulguk, a refreshing and deeply flavorful oyster soup, is now ready! It’s absolutely delightful served with a bowl of hot rice.
Step 15
To make Miyeok-Gulgukbap, ladle the hot, flavorful Miyeok-Gulguk generously over a bowl of steamed rice. For an extra touch, you can garnish with seaweed flakes or finely chopped chili peppers according to your preference.
