Refreshing & Spicy Oyster and Radish Soup (GulMuGuk)
How to Make Oyster Radish Soup, Winter Delicacy, Oyster Soup Recipe, Seasonal Oyster Dish
Introducing a recipe for refreshing and spicy oyster and radish soup (GulMuGuk), made with seasonal oysters, often called the ‘milk of the sea’. Oysters, in season from autumn to winter, are incredibly nutritious and are recognized globally as a food ingredient. They are rich in iron, which helps prevent anemia, improve vascular function, support heart health, enhance brain function, and aid in bone health, making them an essential food for all ages. As a stamina-boosting food, they are packed with taurine and glycogen, making them great for hangover relief. With low calories and fat content, and high calcium, they can also aid in dieting. Imagine how healthy you’ll feel just thinking about this wonderful food! I love oysters so much that I could eat them every day. Today, I’m starting my day by making this comforting oyster and radish soup. This spicy and refreshing seasonal dish is better than any tonic! The soup was so invigoratingly spicy that I almost choked a little while enjoying it. While I love eating oysters raw, a warm soup is perfect for the cold weather like this. Adding thinly sliced autumn radish, spicy green chilies, and fresh oysters creates a clean and refreshing broth that will have you reaching for your spoon again and again. The combination of cool radish and zesty chili peppers creates a deep and clean flavor that is simply irresistible. You can also enjoy this as a hearty oyster soup with rice.
Ingredients for Oyster Radish Soup- 170g Fresh oysters
- 180g Korean radish (daikon)
- 1 Spicy green chili (cheongyang pepper)
- 1 Red chili (for color)
- 15cm Green onion (scallion)
- 2 Coin-shaped anchovy broth cubes
- 2 Pieces of dried kelp (kombu)
Seasoning & Broth- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce or anchovy extract (optional, for extra umami)
- 1 Tbsp Minced garlic
- Pinch of black pepper
- 800ml Water
- 1/2 Tbsp Coarse sea salt (for cleaning oysters and seasoning)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce or anchovy extract (optional, for extra umami)
- 1 Tbsp Minced garlic
- Pinch of black pepper
- 800ml Water
- 1/2 Tbsp Coarse sea salt (for cleaning oysters and seasoning)
Cooking Instructions
Step 1
To clean the oysters, add 1/2 tablespoon of coarse sea salt to the oysters and gently swirl them around. Rinse them under cold running water until the water runs clear. Drain well. The amount of salt can be adjusted based on the quantity of oysters. You can also add radish juice for cleaning, but salt alone works effectively. Gently check the oysters by hand to remove any shell fragments or debris.
Step 2
All the ingredients are now prepared. Instead of boiling anchovy broth from scratch, I’ve prepared two convenient coin-shaped broth cubes. These provide a quick and deep flavor base.
Step 3
Thinly slice the radish into bite-sized pieces (like thin half-moons). Finely chop the green onion, spicy green chili, and red chili. This adds color and flavor to the soup.
Step 4
In a pot, add 800ml of water. Add the two coin broth cubes and the two pieces of dried kelp. Bring to a boil. Once boiling, let it simmer for about 5 minutes, then remove and discard the kelp. This prevents the broth from becoming cloudy and keeps the flavor clean.
Step 5
Once the broth is boiling, add the thinly sliced radish. Let it boil vigorously until the radish becomes slightly tender and translucent. Cooking the radish first allows it to release its natural sweetness and flavor into the broth.
Step 6
While the radish is cooking, season the soup by adding 1 tablespoon of soy sauce for soup, 1 tablespoon of minced garlic, and 1 tablespoon of fish sauce or anchovy extract for added umami. The fish sauce is optional; you can substitute it with regular soy sauce or another type of salted seafood sauce according to your preference.
Step 7
When the soup is bubbling and the radish is tender to your liking, add the cleaned oysters. If the soup is not salty enough, add more coarse sea salt to taste. Finally, add the chopped green onion, spicy green chili, and red chili. Sprinkle with a pinch of black pepper. Your delicious oyster and radish soup is now complete!
Step 8
Doesn’t the plump, juicy oyster paired with the clear, spicy broth look incredibly appetizing? Oysters are in their prime season right now, making them exceptionally delicious in any dish. From oyster pancakes and oyster rice to fried oysters and seasoned oyster salad, there are so many wonderful oyster dishes to explore and enjoy this season.
Step 9
The subtle aroma of the oysters combined with the refreshing radish creates a flavor that is reminiscent of the Tongyeong sea, located in southern Korea, landing right in your mouth! This unique taste is something only those who have tried it can truly appreciate. To enjoy it as a hearty meal, ladle this flavorful oyster soup over a bowl of warm rice to make a delicious oyster soup with rice (Gul Gukbap).
