Gulguk

About the dish

Oysters reach their prime in winter, when the meat plumps up. Gulguk, boiled clear and clean, marries a refreshing broth with tender oyster meat, waking the appetite through the cold season.

Key ingredient

Oysters (gul) — low in calories and fat yet rich in calcium, a favorite of dieters; iron and copper ward off anemia, and taurine brings down cholesterol and blood pressure. February season, mainly from Goseong.

Ingredients

Oysters 400g (2 cups), radish 300g (1/3), water 1.6L (8 cups), scallion 20g (1/2 stalk), dried red chilies 2, soup soy sauce 1 Tbsp, ginger juice 1 tsp, salt 1 Tbsp

Simple recipe

1. Wash the radish and cut into thick strips (4×0.2×0.2 cm), and slice the scallion on the diagonal (0.3 cm).
2. Wash the oysters clean in salted water, twice or so, and drain.
3. Fill a pot with the water, add the radish strips, dried chilies and soup soy sauce, and boil until the radish turns translucent.
4. When the radish is done, remove the chilies, add the oysters and bring to a brief boil, then add the scallion and ginger juice and season with salt.

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