Mom's Taste Korean Oyster Soup Video
An official creator video for the same oyster soup, using a different stock; ingredient quantities here follow Korean Bapsang.
Official cooking video · Mom's Taste · YOUTUBEKorean Clear Oyster and Radish Soup (Gulguk)
A clear Korean soup of shucked oysters, radish and optional kelp. The base recipe follows Korean Bapsang; shucked oysters are simmered longer for safe cooking following FDA advice.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Buy chilled oysters from a reputable supplier and check storage and dates. Gently swish in lightly salted cold water to remove grit, rinse quickly with clean water and drain.
- 02
Thinly slice the radish and cut the scallion diagonally. Add 6 cups water, radish and optional kelp to a pot and bring to a boil.
- 03
Reduce to medium heat and simmer until the radish turns translucent and tender; remove the kelp if used.
- 04
Add oysters and garlic. Once simmering resumes, continue for at least 3 minutes or until the oyster edges curl and they are thoroughly cooked. Skim foam and season with soup soy sauce or salt. This is a safety adjustment to the source method.
- 05
Add scallion and pepper, briefly heat through and serve hot. Do not serve to anyone with an oyster or shellfish allergy.
Before you cook
Keep raw shucked oysters chilled, reject those with off odors, and simmer at least 3 minutes after broth resumes or until edges curl and oysters are fully cooked (FDA). Separate seafood utensils and refrigerate leftovers within 2 hours. Contains oyster shellfish allergen.
Allergens: 굴(조개류) / Oysters (molluscan shellfish) / 牡蠣（貝類）, 국간장(대두·제품에 따라 밀) / Soup soy sauce (soy; may contain wheat) / 汁用しょうゆ（大豆、製品によって小麦）
Image & source credits
These illustrations stand in for food photos.
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