 Gul-gukbap served in ttukbaegi (earthenware) | |
| Type | Gukbap |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Oysters |
| 439 kcal (1838 kJ)[1] | |
| Korean name | |
| Hangul | 굴국밥 |
|---|---|
| Revised Romanization | gul-gukbap |
| McCune–Reischauer | kul-kukpap |
| IPA | [kul.ɡuk̚.p͈ap̚] |
Gul-gukbap (굴국밥) or oyster and rice soup is a type of gukbap (rice soup) made with oysters.[2]
Preparation
[edit]Shucked oysters along with garlic and tofu are added to anchovy stock that has been boiling with radish and salted shrimps.[1] Scallions and enoki mushrooms are then added, followed by bap (cooked rice) and garlic chives.[1]
See also
[edit]References
[edit]- ^ a b c "굴국밥 만드는 법". CookCookTV (in Korean). Retrieved 10 May 2017 – via Naver.
- ^ Cho, Christine (23 February 2017). "[The Palate] Winter's oceanic jewels". The Korea Herald. Retrieved 10 May 2017.
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