Oyster and Seaweed Salad: A Refreshing & Seasonal Korean Delight
Seasonal Side Dish: Refreshing Oyster and Seaweed Salad with a Tangy Dressing
Experience the best of the season with this delightful salad featuring fresh oysters and fragrant seaweed! This tangy and flavorful side dish is quick to make and perfect for adding a burst of freshness to your meal.
Main Ingredients- 2 sheets of Seaweed (Gim/Laver)
- 150g Fresh Oysters
- 100g Radish
Seasoning- 1/3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1/3 Tbsp Sesame Seeds
- 1 Tbsp Vinegar
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Fish Sauce
- 1/3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1/3 Tbsp Sesame Seeds
- 1 Tbsp Vinegar
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Fish Sauce
Cooking Instructions
Step 1
Let’s start by preparing the seaweed. Gently rub the seaweed with a little salt to soften it, then rinse it thoroughly under running water several times to remove any grit or impurities. This process helps to remove any bitterness and enhance its fresh ocean flavor.
Step 2
Drain the washed seaweed well in a sieve. Once the excess water has drained, cut the seaweed into bite-sized pieces, about 2-3 cm in length. Cutting them to this size will help the dressing adhere better and make the salad easier to eat.
Step 3
Prepare the fresh oysters by rinsing them in lightly salted water. Gently swirl the oysters with your hands to clean them, removing any slime or debris. Be careful not to handle them too roughly, as this can cause them to break apart.
Step 4
After rinsing, lightly drain the oysters again under fresh water and set them aside in a sieve. Keep them ready for the next step to maintain their freshness.
Step 5
Peel the radish and then julienne it into very thin strips. Lightly season the julienned radish with a pinch of salt; this will draw out some of its moisture, keeping it crisp and helping it absorb the dressing better. Let it sit for about 5 minutes.
Step 6
Now, let’s make the delicious dressing. In a bowl, combine the minced garlic, fish sauce, gochugaru, sesame seeds, vinegar, and plum extract. Whisk everything together until well combined to create a balanced, tangy, and savory dressing.
Step 7
Gently squeeze out any excess liquid from the pre-seasoned radish. Add the radish and the prepared seaweed to the bowl with the dressing. Gently toss and mix everything together with your hands, ensuring the dressing is evenly distributed and coats the seaweed and radish well. Avoid clumping the ingredients.
Step 8
Finally, add the fresh oysters to the bowl. Gently fold them into the salad, being careful not to crush them. Your refreshing Oyster and Seaweed Salad is now ready to be served! Plate it attractively and enjoy its fresh, vibrant flavors.
