Clear Gul Dubu Guk (Korean Oyster Tofu Soup)

Name: Clear Gul Dubu Guk (Korean Oyster Tofu Soup)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: fresh oysters 220 g; soft tofu 300 g; kelp stock 1000 ml; korean radish 150 g; minced garlic 1 tsp; soup soy sauce 1 tbsp; green onion 30 g; salt 0.5 tsp

Swirl 220 g fresh oysters gently in 3% salt water (15 g salt for 500 ml water) and drain them well. Simmer 150 g thinly sliced Korean radish in 1 L kelp stock for about 6 minutes, season with 1 tsp minced garlic and 1 tbsp soup soy sauce, and heat 300 g cubed soft tofu in it for about 3 minutes. Add the oysters just before the broth reaches a strong boil and cook them only 30 seconds to 1 minute, until plump, then adjust with salt.

Quick answer

Total time: 30 min
Level: Easy
Servings: 3 servings
Ingredients: 8

About this dish

With oysters and big cubes of tofu in a clear kelp broth, the salt from the oysters seasons the soup more than you might expect.

So the salt goes in only after the oysters, a taste at a time.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Place 220 g fresh oysters in 3% salt water, using 15 g salt for 500 ml water.

Do not rub them hard. Swirl gently to loosen grit or shell bits, then drain well in a colander.
2

Slice 150 g Korean radish into thin 0.4 cm pieces so it softens quickly and sweetens the broth.

Cut 300 g soft tofu into generous 2 by 2 by 1.5 cm cubes to reduce breakage while simmering.
3

Put 1000 ml kelp stock and the sliced radish in a pot over medium heat.

Once it begins to boil, keep it at a steady simmer for about 6 minutes, until the radish edges look semi-translucent.
4

Add 1 teaspoon minced garlic and 1 tablespoon soup soy sauce, then stir the broth lightly to dissolve the seasoning.

Hold back the salt for now because the oysters will add more briny seasoning later.
5

Add the tofu and keep the soup over medium heat for about 3 minutes, just until the cubes are hot through.

Avoid poking them often with chopsticks. Gently nudge the broth so it flows between the pieces.
6

Add the oysters just before the broth reaches a strong boil, then cook only 30 seconds to 1 minute.

When they look plump, add 30 g green onion, adjust with salt, and turn off the heat immediately.