Susan Jung’s Korean oyster, seaweed and rice soup, or gul guk bap. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming lee. Kitchen: courtesy of Culinart Susan Jung’s Korean oyster, seaweed and rice soup, or gul guk bap. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming lee. Kitchen: courtesy of Culinart
Susan Jung’s Korean oyster, seaweed and rice soup, or gul guk bap. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming lee. Kitchen: courtesy of Culinart

How to make Korean oyster, seaweed and rice soup, or gul guk bap

  • The best thing about this delicious dish is that it only takes about 20 minutes to prepare
  • The only ingredient that might be hard to find, even at a Korean shop, is fulvescens seaweed

Topic |   Susan Jung's recipes
Susan Jung’s Korean oyster, seaweed and rice soup, or gul guk bap. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming lee. Kitchen: courtesy of Culinart Susan Jung’s Korean oyster, seaweed and rice soup, or gul guk bap. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming lee. Kitchen: courtesy of Culinart
Susan Jung’s Korean oyster, seaweed and rice soup, or gul guk bap. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming lee. Kitchen: courtesy of Culinart
READ FULL ARTICLE