Authentic Young Oysters Jangjorim (Eoriguljeot): Zero Fishy Smell, Perfect Rice-Thief Side Dish!
The ultimate rice-thief, delicious Eoriguljeot made with fresh winter oysters, free from any fishy odor
Introducing Eoriguljeot, the beloved side dish that’s a true ‘rice thief’! My daughter used to love it so much that I made it excessively a few years ago, to the point where she got tired of it. But this year, I’ve carefully prepared just the right amount, perfect for enjoying during the winter season. After letting it mature for about a day, I tasted it and was surprised by the incredible difference in flavor compared to my previous attempts. While I’m not a huge fan of oysters myself, I can enjoy them if the fishy smell is completely eliminated. I know oysters are healthy, but making them palatable to my taste has always been the challenge. This time, the oyster preparation was a resounding success, perhaps the best ever, resulting in Eoriguljeot with absolutely no fishy smell and a delightful savory taste! Seeing my daughter marvel at how delicious it was filled me with pride. Make your own hygienic and tasty Eoriguljeot with fresh, seasonal oysters! It will be a wonderful ‘rice thief’ for your dining table. Stay healthy and have a wonderful day!
Main Ingredients- 800g fresh oysters
- Coarse salt (for salting oysters)
- 3x concentrated vinegar (for washing oysters)
Seasoning Ingredients- 2 Tbsp glutinous rice paste
- 5 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp sugar
- 1/2 tsp MSG or salt (to taste)
- A pinch of toasted sesame seeds
- 2 Tbsp glutinous rice paste
- 5 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp sugar
- 1/2 tsp MSG or salt (to taste)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Gently rinse the plump, fresh oysters under cold running water, swirling them to remove any debris. Drain them thoroughly in a sieve.
Step 2
Place the oysters in a bowl and generously sprinkle with coarse salt. Gently mix to coat the oysters. Let them salt for about 20-30 minutes until they firm up. Then, lightly rinse them under cold water, drain well in a sieve, and let them mature in the refrigerator for one day. This process removes excess moisture, firms the oysters, and allows them to absorb the seasoning better.
Step 3
After a day of maturing, lightly rinse the oysters again to remove excess salt. It’s crucial to drain them thoroughly in a sieve, as excess water can make the Eoriguljeot watery.
Step 4
In a separate bowl, combine all the seasoning ingredients (glutinous rice paste, fine gochugaru, minced garlic, fish sauce, sugar, MSG/salt, and sesame seeds) to create a flavorful seasoning paste. Add the well-drained oysters to the seasoning paste and gently mix to coat evenly.
Step 5
Using your hands or a spatula, gently toss the oysters with the seasoning until they are evenly coated. Be careful not to mash the oysters; ensure the seasoning is distributed uniformly.
Step 6
The Eoriguljeot is delicious to eat immediately, but for an even deeper flavor, transfer it to an airtight container and refrigerate. You can let it mature for an additional 1-3 days according to your preference. As it ages, the umami flavor will intensify, making it even more enjoyable with rice.
