Gul-dubu-guk (Oyster Soft Tofu Kelp Soup)
Gul-dubu-guk is a winter Korean soup that pairs plump seasonal oysters with blocks of soft tofu in a clear kelp-based broth. The oysters go in at the very end of cooking to keep them bouncy and briny rather than rubbery, while the tofu absorbs the surrounding ocean-inflected liquid. Thin slices of radish simmer from the start, releasing a gentle sweetness that rounds out the broth. Seasoning stays minimal-just soup soy sauce and garlic-so the natural salinity of the oysters can carry the flavor. A scattering of sliced green onion finishes the bowl with a fresh, aromatic note. It is a staple on cold-weather tables along the southern coast where oysters are harvested.
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Instructions
- 1
Rinse oysters gently in salted water and drain.
- 2
Slice radish thinly and cut tofu into large cubes.
- 3
Boil kelp stock with radish for 6 minutes.
- 4
Add minced garlic and soup soy sauce.
- 5
Add tofu and simmer 3 minutes, then add oysters.
- 6
When oysters plump up, add green onion, adjust salt, and turn off heat.
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