Korean oyster broth, or Gulguk, is a popular oyster soup in Korean cuisine. The liquid is almost clear and very briny. It is a lovely light broth, basically the opposite end of the scale to French onion soup.
Gulguk is also a very easy broth to make. A few ingredients tossed into some cups of water and brought to a boil is about the extent of it.
Unlike most soup recipes that use a flavorful stock as the base, this oyster soup only requires water. The oysters, kelp, and radish provide all the salty, umami taste needed to make a delicious soup.
For more delicious oyster recipes check out our favorite oyster recipes.
How to make gulguk
Prep time: 10 minutes. Cooking time: 15 minutes.
- 6 cups water
- 1 pound Korean radish (sliced thinly)
- 100g dried kelp
- 2 garlic cloves (crushed)
- 1 ½ Tbsp soy sauce
- Salt and pepper to taste
- 1 scallion (thinly sliced)
- 1 8oz can of oysters
- Pour water into a large pot along with radish and kelp. Heat on high until boiling, then reduce to a simmer and cook until the vegetables soften.
- Add garlic, soy sauce, salt, and pepper and continue cooking for another 2 minutes.
- Toss in the scallions and oysters then serve immediately.
Oysters are known as “milk of the sea” thanks to their high nutritional content. They are high in iron, protein, zinc, calcium, and omega-3 fatty acids.
Any oysters will work
Frozen, canned, or jarred oysters are suitable for use in soup and are usually much cheaper than the fresh alternative.
Got no Korean radish?
Korean radish, or mu, can often be found at Asian grocers. If you can’t get any where you live, another suitable option is daikon radish; this vegetable is more readily available.
Next, try miyeok guk
Another tasty Korean food you may want to try is miyeok guk. This dish is a flavorsome seaweed soup, which is highly nutritious. Check out our article on dulse to learn more about this red edible seaweed.
For another recipe using fresh oysters check out this video.