Delicious Homemade Spicy Oyster Kimchi (Eoriguljeot)
Make Delicious Spicy Oyster Kimchi at Home: A Simple Winter Delicacy
For oyster lovers like me, winter is a season eagerly awaited for one special reason: making Eoriguljeot, a type of briny fermented oyster! When preparing Eoriguljeot, aim for equal parts oysters and radish, or slightly more oysters for a richer flavor. The seasoning for Eoriguljeot should be a bit on the saltier side to ensure good preservation. This recipe uses 500g of oysters and half a small radish, perfect for a delicious batch.
Ingredients- 500g fresh oysters
- 1/2 small radish (approx. 250-300g)
- 1.5 tsp sugar
- 5 stalks of green onions, finely chopped
- 1/2 cup gochugaru (Korean chili flakes)
- A pinch of sesame seeds
- 3 tsp coarse sea salt (for salting radish)
Cooking Instructions
Step 1
First, rinse the oysters gently in a colander under cold running water to remove any impurities. Let them drain well. Wash the radish, peel it, and slice it thinly into 0.5cm thick pieces. Place the sliced radish in a bowl, sprinkle with 1.5 tsp of sugar, and toss to coat. Then, add 3 tsp of coarse sea salt and gently mix. Let it sit for 5-10 minutes to draw out moisture and make the radish crisp.
Step 2
After salting, lightly rinse the radish and squeeze out excess water. Alternatively, pat it dry with paper towels. Be careful not to rinse too much, or you’ll lose the salty flavor. In a large bowl, combine the drained radish, the prepared oysters, chopped green onions, and 1/2 cup of gochugaru. Gently mix everything together, being careful not to mash the oysters, ensuring the seasoning is evenly distributed.
Step 3
Making this delicious Eoriguljeot is surprisingly simple! Because it doesn’t keep for a very long time, it’s best to make smaller batches to enjoy it fresh. It should ideally be consumed within a month. For an extra touch of flavor and aroma, sprinkle a pinch of sesame seeds on top before serving. Enjoy your homemade delicacy!
