Fresh & Flavorful! Spicy, Sweet, and Tangy Oyster Salad (Gyeolmuchim)
How to Make Delicious Oyster Salad with November’s Seasonal Oysters
November brings the finest oysters! We’ve made a refreshing oyster salad with fresh, seasonal oysters, crisp pear, thinly sliced radish, and chopped scallions. Tossed in a spicy, sweet, and tangy gochujang-based dressing, this recipe is guaranteed to delight your taste buds. Enjoy a burst of autumnal flavors!
Main Ingredients- 500g fresh oysters
- 2 pieces of radish (about 1/4 of a medium radish)
- 1/6 Korean pear
- 1 bunch of scallions
- 4 Cheongyang chili peppers (or green chilies for less heat)
- 1 Tbsp coarse sea salt (for cleaning and pre-seasoning oysters)
- 2/3 Tbsp sugar (for pickling radish)
Spicy & Sweet Seasoning- 8 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp minced green onions
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp vinegar
- A pinch of ginger powder
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 8 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp minced green onions
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp vinegar
- A pinch of ginger powder
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Gently rinse the fresh oysters under cold running water. Drain them slightly. Add 1 tablespoon of coarse sea salt and carefully toss the oysters with your fingertips, as if massaging them, until they are coated. This helps to clean the oysters and firm them up.
Step 2
Rinse the oysters again under cold water two to three times to remove any salt and impurities. Drain them thoroughly in a colander. Sprinkle 2 tablespoons of vinegar over the drained oysters and let them sit for a moment. This step helps eliminate any residual fishy odors and keeps the oysters fresh.
Step 3
Now, let’s prepare the delicious seasoning for our oyster salad! In a bowl, combine 8 tablespoons of gochugaru, 2 tablespoons of minced garlic, 2 tablespoons of minced green onions, 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of plum extract, 1 tablespoon of vinegar, and a pinch of ginger powder for fragrance. Stir everything together until well combined. (Tip: For best results, mix only half of the seasoning now and use the remaining half later when tossing with the oysters and vegetables.)
Step 4
Thinly slice the radish into matchsticks. Peel and thinly slice the pear into matchsticks as well. Cut the scallions into lengths similar to the radish matchsticks. Slice the Cheongyang chili peppers diagonally for a touch of heat and color. Ensuring all vegetables are cut to a similar size will make the salad more appealing and easier to eat.
Step 5
Place the julienned radish in a bowl and mix with 0.5 tablespoon of salt and 2/3 tablespoon of sugar. Gently toss and let it sit for about 10 minutes to pickle. This process draws out excess moisture from the radish, ensuring a crisp texture.
Step 6
Gently squeeze out any excess water from the pickled radish. Add the sliced pear, scallions, and Cheongyang chili peppers to the bowl. Add half of the prepared seasoning and gently toss with your hands, ensuring the vegetables are evenly coated. Be careful not to mash the ingredients.
Step 7
Now, add the plump, fresh oysters to the bowl along with the remaining half of the seasoning. Gently toss everything together, being very careful not to break the oysters. The key is to mix lightly to preserve the oysters’ delicate texture and freshness.
Step 8
Finally, drizzle in 1 tablespoon of sesame oil and sprinkle 1 tablespoon (approximately 1 teaspoon) of toasted sesame seeds. Give it one last gentle toss to combine. Your delicious oyster salad is ready! Serve it over warm rice or enjoy it as a refreshing side dish. You’ll savor the true taste of seasonal oysters!
