Korean Oyster Soft Tofu Soup
Gul-sundubu-tang is a Korean soup that brings together briny fresh oysters and silky soft tofu in a lightly spicy broth. The flavor base starts with garlic and gochugaru bloomed in sesame oil, which gives the entire pot a warm, aromatic heat. Sliced zucchini and onion go in next, contributing a natural sweetness that tempers the chili. Water is added, and once simmering, spoonfuls of wobbly sundubu tofu are dropped in, followed by the oysters at the very last moment so they stay plump rather than tough. Soup soy sauce adjusts the salt. The finished bowl is rust-red, gently spicy, and layered: the tofu melts on the tongue, the zucchini offers a mild crunch, and the oysters deliver bursts of sea flavor throughout.
Adjust Servings
Instructions
- 1
Rinse oysters gently in salted water and drain.
- 2
Heat sesame oil and bloom garlic with chili flakes over low heat.
- 3
Add onion and zucchini, stirring for 2 minutes.
- 4
Pour in water, bring to boil, then add large spoonfuls of soft tofu.
- 5
Add oysters and soup soy sauce, simmer only 3-4 minutes.
- 6
Taste and finish with a pinch of salt if needed.
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