Refreshing Baechu Gul Guk (Cabbage and Oyster Soup)
A clear soup made with naturally sweet inner napa cabbage leaves and in-season oysters, seasoned cleanly with salted fermented shrimp.
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 →
This clear soup uses minimal seasoning so the natural flavor of the oysters can shine completely through. Tender, sweet inner napa cabbage leaves and salted fermented shrimp come together for a mild, refreshing, and deeply satisfying broth.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Packaged oysters2 packs (small)
- Inner napa cabbage leaves1 handful
- Scallions (jjokpa) (or large green onion (daepa))a little
- Water (or anchovy broth)4 cups
Seasoning
- Minced garlic1/2 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Tuna extract sauce (chamchi-aek) (or salt)1 tbsp
- Once cleaned and drained, the oysters will weigh about 150g.
- Instead of scallions, you can also prepare large green onion, garlic chives, or Cheongyang chili pepper.
- It is also great to add julienned Korean radish or tofu.
Steps
Prepare the ingredients
I prepared about a handful of the yellow inner napa cabbage leaves, and 2 bags of packaged oysters. Once cleaned and drained, they weigh about 150g.
I prepared scallions, but you can also use large green onion, garlic chives, or Cheongyang chili pepper.
How to clean oysters
Dissolve salt in water, then add the oysters and gently swirl them around so any remaining shell fragments come loose and fall away.
Rinse once under running water and drain well.
Slice the ingredients
Cut any large cabbage leaves into bite-sized pieces, and slice the scallions into 2–3 cm lengths.
Boil the soup
Pour in 4 cups of water, and once it comes to a rolling boil, add the cabbage.
Add 1/2 tbsp of minced garlic, 1 tbsp of salted fermented shrimp (saeujeot) brine, and the oysters as well.
Simmer briefly until the cabbage wilts and the oysters cook through, turning the broth a milky white.
If it tastes bland, adjust the seasoning with 1 tbsp of tuna extract sauce (chamchi-aek) or a little salt, then finish by adding the scallions or large green onion.
Finish
Because it is so mild, this is a wonderful soup for elderly family members to enjoy.
My mother has been having a hard time lately with a cold and sore throat, and it warmed my heart to see her eat this so well.
I had one bowl left over and reheated it the next day, and the flavor had deepened and was even more delicious.
Ppunwife's tips
- The secret to making delicious oyster soup is to use minimal seasoning so its inherent flavor comes through.
- It is also tasty to dissolve just a tiny bit of doenjang (Korean soybean paste) into the broth, just enough not to overpower the aroma of the oysters.
- Right before eating, you can finely mince a Cheongyang chili pepper and add it for a spicy kick.
FAQ
How do I wash the oysters cleanly?
Add the oysters to water with dissolved salt, gently swirl them around to remove any remaining bits of shell, then rinse lightly under running water and drain.
Can I make it spicy or add other ingredients?
You can add finely minced Cheongyang chili pepper right before serving for some heat, and adding julienned Korean radish or tofu, or dissolving a small amount of doenjang into the broth, also works wonderfully.
Can I use anchovy broth instead of plain water?
You can use an equal amount of anchovy broth instead of water to build a richer, savory flavor.
How can I substitute scallions or tuna extract sauce if I don't have them?
You can use large green onion or garlic chives instead of scallions, and you can adjust any needed seasoning with a little salt instead of tuna extract sauce.
