Oyster Rice Soup (Gul-gukbap)

Ingredients

• Frozen oysters2.2 lb
• Soybean sprouts
• Korean radish
• Thin scallions (jjokpa)½ bunch
• Cheongyang chili peppers1
• Red chili peppers2
• Green onion
• Perilla oil1 Tbsp
• Dashi stock6⅓ cups
• Grated garlic1 Tbsp
• Soju3 Tbsp
• Salt⅔ Tbsp
• Tuna sauce (chamchi-aek)⅓ Tbsp
• Cooked rice
• Shredded gim
• Saeujeot (salted shrimp)
• Vinegar

How to make it

1. 1

   Over medium heat, stir-fry the radish in perilla oil until it softens.

2. 2

   Pour in the dashi stock and add the soybean sprouts.

3. 3

   Add half the oysters for the broth, then the soju.

4. 4

   Season with garlic and salt, add the tuna sauce, then the grated garlic.

5. 5

   Simmer about 5 minutes.

6. 6

   Put rice in an earthenware bowl and arrange the radish, sprouts and other solids on top.

7. 7

   Pile on the thin scallions, Cheongyang chili and the remaining oysters.

8. 8

   Ladle in the broth and bring to a boil over medium heat.

9. 9

   Garnish with red chili and shredded gim; finish with salted shrimp and vinegar to taste.

Chef's notes

Notes written in the margin of this recipe.

• 중불에 무를 들기름에 달달볶아준다가 다시 물 부어주고 콩나물도넣고 굴 절반을 육수 용으로 넣고 소주을넣어 주고 다진마늘 소금 으로간학ㅎ 참치액적넣고 간마늘 넣은후에
• 끓여서 놓고 툭베기 밥을 담고 무랑 콩나룰 등 건데기을 꺼내 잘담아준다 그위에 쪼파 청양고추 남은 굴 을 듬뿍 올려주고 국물 을 넣고 중불에 끓여주다 홍고추 김가루로 고명하고 새우젖 식초을 적당량 넣고 마무리