Fresh Oyster and Radish Salad with Seasonal Oysters
Crispy and Refreshing Oyster Radish Salad: A Harmony of Seasonal Oysters and Autumn Radishes
Introducing a delightful recipe for Oyster Radish Salad, a perfect blend of fresh, seasonal oysters and crisp, sweet autumn radishes. This dish is so irresistibly delicious that it will have you finishing a bowl of rice in no time! While oyster pancakes and oyster soup are popular, this radish salad offers a unique and refreshing twist. The natural sweetness and crispness of autumn radishes, combined with the fresh ocean flavor of oysters, create a taste reminiscent of the Tongyeong sea in autumn. Even if you’re using small radishes from your garden, they bring a wonderful flavor. This salad is a fantastic alternative to kimchi, offering a lighter, more vibrant crunch. Experience the best of autumn with this simple yet special Oyster Radish Salad!
Main Ingredients- 1kg Radish (garden radish or store-bought)
- 5 stalks Scallions
- 200g Fresh Oysters
Seasoning Ingredients- 8 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce
- 2 Tbsp Plum Extract
- 1 Tbsp Sugar
- 1 Tbsp Coarse Sea Salt
- Pinch of Ginger Powder (about two pinches)
- 1 Tbsp Toasted Sesame Seeds
- 8 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce
- 2 Tbsp Plum Extract
- 1 Tbsp Sugar
- 1 Tbsp Coarse Sea Salt
- Pinch of Ginger Powder (about two pinches)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the radishes. If using small garden radishes, they are flavorful and fresh, so simply peel away any dirty parts with a peeler. Wash the scallions thoroughly under running water.
Step 2
Cut the cleaned radishes in half, then use a mandoline slicer or sharp knife to julienne them into uniform strips about 0.3cm thick. Using a mandoline ensures even thickness and a beautiful presentation.
Step 3
Add the gochugaru to the julienned radishes and mix to coat them with color. Coating the radishes with gochugaru first not only gives them a beautiful hue but also helps prevent them from releasing too much water later, maintaining their crispness.
Step 4
Gently toss the gochugaru-coated radish strips to ensure the chili powder is evenly distributed. Handle the radishes carefully to avoid breaking them.
Step 5
While the radishes are absorbing the chili powder, prepare the scallions. Cut them into 2cm lengths. For the white parts, slicing them in half lengthwise will prevent them from rolling around as easily during mixing.
Step 6
To the gochugaru-marinated radishes, add the minced garlic and fish sauce to enhance the savory flavor. The fish sauce adds a deep, oceanic umami.
Step 7
Next, add the plum extract and sugar to balance the flavors with a touch of sweetness and tang. Sugar not only adds sweetness but also helps to harmonize the other seasonings.
Step 8
Now, add the coarse sea salt and ginger powder. Ginger powder helps to eliminate any potential gaminess from the radish and oysters while adding a subtle aroma. About two pinches should suffice.
Step 9
Sprinkle in the toasted sesame seeds for a nutty aroma, and gently toss everything together again to ensure all the seasonings are well combined.
Step 10
Add the prepared scallions and gently mix them into the salad. The crisp texture of the scallions adds another delightful layer to the dish.
Step 11
Finally, add the cleaned, fresh oysters and gently toss to combine. This completes your delicious Oyster Radish Salad! Important tip: Add the oysters last and mix gently. This ensures they remain plump and intact, not mushy.
Step 12
Your fresh and vibrant Oyster Radish Salad, bursting with the flavors of the sea and autumn radish, is ready!
Step 13
A container filled with this colorful salad is sure to whet your appetite. It’s a seasonal delight, offering a crisp and refreshing taste that’s different from traditional kimchi.
Step 14
Serve the finished Oyster Radish Salad on a nice plate and sprinkle with a few more toasted sesame seeds. It makes a fantastic side dish that pairs wonderfully with rice; simply mix it in for an incredibly satisfying meal.
Step 15
Autumn radishes are naturally sweet and crunchy, so much so that I often prefer them over fruit! That’s why I never get tired of cooking with radishes; I could eat radish dishes every day.
Step 16
This crispy, refreshing, and umami-rich Oyster Radish Salad truly captures the essence of the crisp autumn sea of Tongyeong. Enjoy the authentic taste of seasonal ingredients!
