Simple and Delicious Oyster Soup (Gulguk)
Easy Recipe for Refreshing Oyster Soup
This oyster soup recipe is incredibly simple yet delivers a deeply satisfying and refreshing flavor. We’ve packed it with plenty of fresh oysters, allowing you to fully enjoy their natural, delicate aroma. A hint of spice is added to cut through any richness and enhance the oyster’s natural taste. Washing the oysters with rice water ensures they are tender and free of any fishy smell, while the addition of radish and mushrooms adds a wonderful depth of umami to the broth. Oysters are a nutritional powerhouse, rich in calcium, potassium, magnesium, and various vitamins, making them excellent for boosting immunity and replenishing energy. Enjoy this nourishing oyster soup made with fresh, seasonal oysters!
Main Ingredients
- 27 fresh oysters
- 1 segment of Korean radish (about 1/4 of a small radish)
- 1 king oyster mushroom
- 1 stalk of green onion
- 1 Korean red chili pepper (or green chili for less heat)
- 10 dried anchovies (for broth)
- 1.2 to 1.3 liters of water
Seasoning & Others
- 1 Tbsp Mirin (rice wine for cooking)
- 1.5 Tbsp anchovy fish sauce
- 1/2 tsp sea salt (for seasoning adjustment)
- 1 Tbsp Mirin (rice wine for cooking)
- 1.5 Tbsp anchovy fish sauce
- 1/2 tsp sea salt (for seasoning adjustment)
Cooking Instructions
Step 1
First, prepare the Korean radish (mu) which adds a refreshing taste to the soup. Wash the radish segment thoroughly and slice it into flat, half-moon shapes about 0.5 cm thick. Aim for pieces that will nicely cover the bottom of the pot.
Step 2
Prepare about 27 fresh oysters. Ensure they are clean and ready to be used directly in the soup.
Step 3
To remove any impurities and a potential fishy odor, rinse the oysters with rice water. If rice water isn’t available, plain water works as a substitute. After rinsing with rice water, give them another gentle rinse with clean water and drain them. Carefully check for any shell fragments and remove them.
Step 4
Place all the sliced radish into the pot. Then, add the 27 cleaned fresh oysters on top. Finally, add 10 dried anchovies to the pot to create a savory broth base.
Step 5
Pour 1.2 to 1.3 liters of water into the pot, ensuring the oysters and radish are submerged. Add 1/2 teaspoon of sea salt and stir gently once. Bring the pot to a boil over high heat and cook for 10 minutes. This allows the radish to become tender and the broth to develop its flavor.
Step 6
Prepare the vegetables that will add more flavor and texture. Trim about 2 cm from the cap of the king oyster mushroom, then cut the remaining stem into four pieces. Slice these pieces thinly, about 0.1 to 0.2 cm thick. Slice the green onion diagonally into large pieces. Finely chop the Korean red chili pepper to add a touch of spice.
Step 7
After boiling the radish and oysters for 10 minutes, add all the prepared sliced king oyster mushrooms, green onions, and Korean red chili peppers to the pot and continue to simmer.
Step 8
Simmer for another 5 minutes, or until the vegetables are cooked. Now, it’s time to season the soup. Add 1 tablespoon of Mirin to eliminate any remaining fishiness from the oysters and enhance their flavor. Stir in 1.5 tablespoons of anchovy fish sauce for a boost of umami. Taste the soup and, if needed, add a little more sea salt to reach your desired seasoning level.
Step 9
Oysters are packed with essential nutrients like calcium, potassium, magnesium, and various vitamins, which are excellent for boosting immunity and replenishing your energy. Enjoy this delicious oyster soup made with fresh, seasonal oysters and stay healthy throughout the season!
