Oyster Noodle Soup (Gul-Kalguksu)
A Winter Delicacy: Oyster Noodle Soup for Health and Beauty
Oysters, a precious nutritional gift from the winter sea, are easily digestible and can be enjoyed by everyone without burden. This nourishing food is perfect for a healthy meal.
Main Ingredients- 1 cup fresh oysters (cleaned)
- A small amount of Chinese cabbage hearts
- 2 servings fresh noodles (for kalguksu)
- 1/4 zucchini
- 1/4 carrot
- 1/4 onion
- 1/2 green onion
- 1 Korean chili (optional)
- 1/2 red chili
Broth and Seasoning- 2-3 Tbsp soup soy sauce (for seasoning)
- 1 Tbsp minced garlic
- 8 cups anchovy-kelp broth (approx. 1.6L)
- 2-3 Tbsp soup soy sauce (for seasoning)
- 1 Tbsp minced garlic
- 8 cups anchovy-kelp broth (approx. 1.6L)
Cooking Instructions
Step 1
First, prepare the oysters. If using frozen oysters, thaw them and gently rinse under running water to remove any impurities. Thinly julienne the Chinese cabbage hearts, onion, carrot, and zucchini. Finely chop the green onion and red chili for garnish. If you prefer a spicier kick, finely chop the Korean chili as well. (Feel free to add or omit vegetables according to your preference.)
Step 2
Create a deep and refreshing broth. In a pot, combine 8 cups of water with dried anchovies (gutted and dried), kelp, and radish. Bring to a boil, then remove the kelp and radish, leaving the anchovies to infuse the broth. Once the anchovy broth is ready, add the Chinese cabbage hearts and onion to the broth and simmer to bring out their sweetness.
Step 3
If you’re using store-bought fresh noodles, lightly rinse them under running water while they are in a colander. This removes excess starch and prevents the noodles from clumping together or becoming gummy. If you’re using homemade fresh noodles, you can skip this step.
Step 4
Once the broth is at a rolling boil, add the prepared kalguksu noodles. Gently stir the noodles with chopsticks or a ladle to prevent them from sticking together. When the noodles begin to turn translucent, indicating they are partially cooked, add the julienned zucchini and carrot. Continue to boil for about 5 minutes, or until the vegetables are tender.
Step 5
Now, add the minced garlic and fresh oysters to the pot. Cook the oysters for about 80% of the way, as overcooking can make them tough and rubbery. Taste the broth and adjust the seasoning with soup soy sauce or salt as needed. The key is to enhance the natural umami flavor of the oysters for a clean, delicious broth.
Step 6
Finally, add the chopped red chili and green onion. Simmer briefly until heated through. This final addition not only adds color but also enhances the overall flavor profile of the noodle soup.
Step 7
Enjoy this delightful Oyster Noodle Soup, simmered in a clean and savory anchovy broth! For those who enjoy a spicier taste, generously top your bowl with the finely chopped Korean chili peppers before serving. This adds a refreshing and zesty kick. Complete your meal with this wonderful winter delicacy, Gul-Kalguksu, for a hearty and healthy experience!
