Delicious Marinated Oysters (Eoriguljeot) Made with Fresh Seasonal Oysters
How to Make Marinated Oysters (Eoriguljeot) at Home
Try making delicious marinated oysters (eoriguljeot) using fresh, seasonal oysters from Tongyeong! Eoriguljeot, a flavorful side dish that pairs perfectly with rice, is a beloved classic for all ages. We’ll guide you through the detailed process of making this delightful dish with fresh oysters that were originally intended for raw consumption. Chanting ‘May it be delicious, may it be delicious!’ while carefully preparing it, the eoriguljeot you make with such dedication will offer a profound flavor unmatched by any other salted seafood.
Main Ingredients
- 500g fresh oysters
- 2 Tbsp coarse sea salt
- 2 Tbsp fine sea salt
Seasoning Ingredients
- 20g glutinous rice paste (cooked and cooled)
- 50g fine red chili flakes
- 1 tsp ginger juice
- 3 Tbsp tuna fish sauce
- 3 Tbsp anchovy fish sauce
- 3 Tbsp rice syrup (oligosaccharide)
- 1 Tbsp cooking wine (mirin or sake)
- 20g glutinous rice paste (cooked and cooled)
- 50g fine red chili flakes
- 1 tsp ginger juice
- 3 Tbsp tuna fish sauce
- 3 Tbsp anchovy fish sauce
- 3 Tbsp rice syrup (oligosaccharide)
- 1 Tbsp cooking wine (mirin or sake)
Cooking Instructions
Step 1
First, prepare about 500g of fresh oysters. Place the oysters in a colander and gently rinse them under running water to remove any debris. Be careful not to break them. After rinsing, sprinkle 2 tablespoons of coarse sea salt over the oysters and gently mix to help them release excess water. (Avoid vigorous kneading, as it can crush the oysters!) Once slightly drained, discard the water. Add another 2 tablespoons of fine sea salt and mix gently again. The oysters prepared this way can be used immediately, but refrigerating them for about a day will deepen their flavor. When handling oysters, never stir them vigorously! Crushing them will ruin both their texture and taste.
Step 2
The base for the marinated oyster seasoning is glutinous rice paste. Make sure to cook it beforehand and let it cool completely. Using hot rice paste directly can cook the oysters or make them mushy, so it must be thoroughly chilled.
Step 3
To the completely cooled glutinous rice paste, add 1 teaspoon of ginger juice, 3 tablespoons of anchovy fish sauce, 3 tablespoons of tuna fish sauce, 3 tablespoons of rice syrup, and 1 tablespoon of cooking wine. Stir everything together with a spoon until a smooth and uniform seasoning paste is formed.
Step 4
Now, it’s time to combine all the seasoning ingredients! This is a crucial step for making delicious marinated oysters.
Step 5
If you prefer a saucier consistency, feel free to adjust the amount of seasoning ingredients slightly. I personally like to make it generously so it’s perfect for mixing with rice! The amount of liquid can vary depending on the oysters’ condition and saltiness, so it’s best to taste and adjust as you go.
Step 6
Add 50g of fine red chili flakes to the prepared seasoning base. Gently mix everything together, being careful not to break the oysters. Using fine red chili flakes will give the marinated oysters a more appetizing color.
Step 7
Once the seasoning is evenly coated on the oysters, taste it. If it feels a bit bland, add a tiny bit more fish sauce or salt to adjust the seasoning. Remember that salted seafood continues to season as it ferments, so avoid making it too salty initially.
Step 8
It’s best to divide the finished marinated oysters into several small, airtight containers for storage. This makes refrigeration easier and ensures you can enjoy them fresh each time. While you can eat them right away, allowing them to marinate in the refrigerator for 2-3 days will allow the oyster’s umami and the seasoning to meld beautifully, resulting in a deeper, more delicious flavor. Now, enjoy your fantastic rice side dish, marinated oysters! ^_______^
