Photo: Korea Ministry of Food and Drug Safety

Oyster and Tofu Soup (Gul Dubu Guk)

Name: Oyster and Tofu Soup (Gul Dubu Guk)
Cuisine: South Korea
Ingredients: 20 g oysters; 20 g tofu; 1 g minced garlic; 2 g thin scallions; 0.3 g dried seaweed (gim); 0.5 g salted shrimp (saeu-jeot); 0.2 g salt; 1 g sesame oil; 100 g kelp stock; 1 g red chili pepper

굴 두부 국

Soup & stew · Boiled

Soups & stewsCourse

50kcal · per serving

1/5Spice

No porkGluten-free

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Recipe

Oyster and Tofu Soup (Gul Dubu Guk)

🌶 Spicy 1/5No porkNo meat or alcoholGluten-freeContains: soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1

oysters굴
20 g
tofu두부
20 g
minced garlic마늘다진것
1 g
thin scallions실파
2 g
dried seaweed (gim)김
0.3 g
salted shrimp (saeu-jeot)새우젓
0.5 g
salt소금
0.2 g
sesame oil참기름
1 g
kelp stock다시마 육수
100 g
red chili pepper홍고추
1 g

Nutrition per serving

50kcal

3.5gCarbs

4.8gProtein

2.8gFat

257mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the oysters clean with salt and drain.
Cut the tofu into 2x2x1cm pieces and cut the scallions into 2cm lengths.
Toast the seaweed and tear it into small pieces or cut it with scissors.
Julienne the chili pepper and remove the seeds.
Boil the kelp stock, add the tofu and oysters and simmer gently, then add the salted shrimp and minced garlic and bring to a brief boil.
Add the scallions and red chili pepper and add the seaweed and sesame oil at the end.

💡 TipMake the broth 100 to 150g and season it to 0.7% salinity.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.