Oyster and Potato Soup (Gul Gamja Guk)
Oyster and Potato Soup (Gul Gamja Guk)
Enjoy Oyster Soup and Potato Soup Together: Oyster Potato Soup!
A spicy and refreshing Oyster and Potato Soup! This comforting soup combines the briny essence of fresh oysters with the hearty starchiness of potatoes, creating a delicious and invigorating broth. It’s perfect for a chilly day and offers a delightful balance of flavors that will warm you from the inside out.
Main Ingredients- Oysters 125g (from a pouch)
- Radish 1 piece (approx. 50g)
- Small Potatoes 2
- Medium Dried Anchovies 1 handful (approx. 10g)
- Onion 1/4
- Korean Green Peppers (Kkwari Gochu) 8
- Green Onion 1/5 stalk
- Shiitake Mushroom Stems a little
Seasoning & Others- Minced Garlic 1/2 Tbsp
- Salted Fermented Shrimp (Saeu-jeot) 1 Tbsp
- Soup Soy Sauce (Guk-ganjang) 1 Tbsp
- Pho Sauce a little (optional, for enhanced flavor)
- Minced Garlic 1/2 Tbsp
- Salted Fermented Shrimp (Saeu-jeot) 1 Tbsp
- Soup Soy Sauce (Guk-ganjang) 1 Tbsp
- Pho Sauce a little (optional, for enhanced flavor)
Cooking Instructions
Step 1
Take the oysters from the pouch and soak them in lightly salted water. Gently swish them around to rinse, being careful not to break them. Check for any attached shell fragments and remove them.
Step 2
Prepare the vegetables for the soup. Slice the radish thinly and place it aside. Peel the potatoes and cut them into similar thin slices. Trim the stems of the Korean green peppers and slice them. Thinly slice the onion and green onion. Finely chop the shiitake mushroom stems.
Step 3
To enhance the broth’s flavor, prepare the medium-sized dried anchovies. Remove their insides to avoid bitterness, then microwave them for about 30 seconds. This step helps to remove any fishy smell and bring out a richer umami flavor.
Step 4
Slice the radish and potatoes into thin, flat pieces, about 2mm thick. Julienne the onion, green onion, and Korean green peppers. Finely chop the shiitake mushroom stems. Having all ingredients prepped makes cooking smoother.
Step 5
In a pot, combine the sliced radish, potatoes, chopped shiitake mushroom stems, the microwaved anchovies, and 1 liter of water. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes, or until the potatoes and radish are tender. You can remove the anchovies and mushroom stems after this step if desired.
Step 6
Once the potatoes and radish are partially cooked, add the rinsed oysters, sliced onion, green onion, and Korean green peppers to the pot. Oysters cook quickly; adding them at the end ensures they remain tender and plump. Avoid overcooking.
Step 7
Now it’s time to season the soup. Stir in 1/2 Tbsp minced garlic, 1 Tbsp salted fermented shrimp (saeu-jeot), and 1 Tbsp soup soy sauce (guk-ganjang). Taste the broth and adjust the seasoning with more soup soy sauce or salt if needed. The saeu-jeot adds a wonderful depth and savory flavor.
Step 8
I added a small amount of pho sauce (rice noodle sauce) to further enrich the broth. It also makes a nice dipping sauce for the oysters! (This step is optional; you can also use fish sauce or other condiments if you like.)
