Savory, Refreshing Gulguk (Oyster Soup) with Napa Cabbage

Name: Savory, Refreshing Gulguk (Oyster Soup) with Napa Cabbage
Cuisine: Korean
Ingredients: Oysters — 1 pack; Water from washing rice — 3 cups; Korean radish (mu) — 100 g; Inner napa cabbage leaves — 2 leaves; Large green onion (daepa) — a little; Commercial doenjang (Korean soybean paste) — 1/2 tbsp; Minced garlic — 1 tsp; Salt — 1 tsp

A savory and refreshing oyster soup made with water from washing rice, seasoned with doenjang, and simmered with fresh oysters and napa cabbage.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Savory, Refreshing Gulguk (Oyster Soup) with Napa Cabbage — finished dish

Summary

This soup features water from washing rice seasoned lightly with doenjang for a savory depth, combined with fresh oysters, Korean radish, and napa cabbage for a clean, refreshing broth. With no complicated steps, it cooks up quickly and is wonderful enjoyed warm with a bowl of rice mixed right in.

Servings: 2 servings
Difficulty: Easy
Spiciness: Not spicy

Ingredients

Oysters1 pack
Water from washing rice3 cups
Korean radish (mu)100 g
Inner napa cabbage leaves2 leaves
Large green onion (daepa)a little

Seasoning

Commercial doenjang (Korean soybean paste)1/2 tbsp
Minced garlic1 tsp
Salt1 tsp

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon) · 1 cup = 200 ml (a Korean measuring cup or small paper cup, not the 240 ml US cup)

Packaged oysters only need to be drained, but if using fresh oysters that are not pre-packaged, swirl them in mild salt water to wash them and remove any bits of shell or impurities.

Steps

I used 1 bag of packaged oysters, so there is no extra prep needed beyond draining the liquid.
If using fresh oysters that are not pre-packaged, swirl them in mild salt water to wash them and remove any bits of shell or impurities.
Cut the Korean radish, napa cabbage, and large green onion into bite-sized pieces.
Pour in the water from washing rice, stir in the doenjang, and bring to a rolling boil, then add the radish and cook until tender.
Add the oysters, napa cabbage, large green onion, and minced garlic, bring to a quick boil,
and finish by seasoning to taste with salt.