Gultori 굴토리

A bowl of gul-gukbap holds more than ten large oysters, and the rice comes already soaking in the broth. The soup is clean and mild, with no chili and no thickness. Gul-muchim tosses oysters with water parsley and pear in a sweet-sour dressing strong enough to make the kimchi on the side taste bland, and even the small size is generous. Gul-sotbap tops pot-cooked rice with oysters and colorful ingredients to mix with seasoning sauce.