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
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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