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“Gulguk” Korean Oyster Soup

Method

  1. For the Oysters : Shuck oysters, removing muscle. Retain natural liquor and put aside.
  2. Poach oysters at 62 C for 5 minutes
  3. Leave to cool, trim and store.
  4. For the Strawberry and Kimchi Soup : Combine ingredients and simmer for 15 minutes
  5. Remove from heat, cover, and steep for 30 minutes
  6. Clarify with Agar and chill
  7. Plating up : Place 3 oysters into small soup bowl
  8. Pour over soup until oysters are ¾ covered.
  9. Garnish exposed oyster with gold leaf