Guldubu jjigae is a clear stew made of oysters, tofu and salted anchovy juice. Among seafood, the oyster contains the highest amount of nutrients and plenty of protein, so Koreans refer to them as “milk from the sea.” Oysters have been widely enjoyed in Korea since the country is surrounded by sea on three sides.
Ingredients

● 100g oysters, 1 cup water, 1 tsp salt

● 1/3 tofu cake

● 20g small green onion, 1/2 red pepper, 1 tsp minced garlic

● 3 1/2 cups water, 1 tbsp salted shrimp juice, 1/2 tsp salt, 1/4 tsp sesame oil

1. Rinse the oysters in salt water and drain.

2. Cut the tofu into squares.

3. Trim and wash the green onion and cut it into long slices. Halve the red pepper and seed, then shred it at intervals.

4. Boil water for 4 minutes on high heat. Season with salted shrimp juice, add oysters, tofu and minced garlic, boil for another 3 minutes.

5. When the oysters and tofu float, add small green onion and red pepper, season with salt, bring to the boil, then add sesame oil.

Tips

● To ensure a clean and clear soup, do not boil too long after adding the oysters.

● Adjust the amount of salt according to the saltiness of the shrimp juice.

● Oysters may be replaced with salted pollack roe.

(Adapted from the Institute of Traditional Korean Food)