Steamed Giant Oyster (Beot-gul) Feast
#GiantOyster #WildOyster #SteamedOysterRecipe #SeasonalDelicacy #UniqueSeafood
While oysters are typically enjoyed starting in early spring and are mostly farmed varieties like bagged oysters or rock oysters, this ‘Beot-gul’ offers a unique experience. Often referred to as ‘Beot-gul’ because its shape resembles a cherry blossom, it’s a delightful seafood that can be enjoyed year-round, unlike seasonal oysters. Its exceptionally large size, comparable to that of mussels (‘seop’), is truly remarkable. Even a single oyster is so substantial it can be quite filling. Although the shells contribute to the weight, the meaty interior is so generous that you can enjoy a satisfying meal without rice. You can savor it dipped in spicy red chili paste sauce (‘cho-gochujang’) or dressed in an Italian style with olive oil and lemon juice – both methods are highly recommended. This exquisite oyster is a delicacy found only in Korea, Japan, and China. It’s often harvested where the sea meets rivers, and its impressive size is a key characteristic. This recipe features simply prepared steamed ‘Beot-gul’, halved for easy enjoyment.
Ingredients- 5kg prepared giant oysters (Beot-gul)
- 2 Tbsp Cheongju (rice wine, for removing fishy odor)
- Cho-gochujang (spicy red chili paste sauce), to taste
- 1 tsp Lemon juice
- 1 tsp Olive oil
Cooking Instructions
Step 1
Rinse the cleaned and prepared giant oysters under running water. Bring a generous amount of water to a rolling boil in a steamer. Once boiling, carefully place the oysters in the steamer, cover, and steam. It’s crucial not to overcook them, as this can diminish their wonderfully tender and chewy texture. Adding 2 tablespoons of Cheongju (rice wine) during steaming helps to eliminate any fishy odors and enhance the oyster’s natural flavor.
Step 2
The size of these giant oysters is impressive, comparable to an adult woman’s palm. Unlike mussels, which shrink significantly after cooking, these oysters retain their impressive size and shape after steaming. Their sheer volume makes them incredibly satisfying, offering a dining experience far beyond that of regular bagged or farmed oysters.
Step 3
Once steamed to perfection, you can enjoy these giant oysters in two delightful ways. For a classic Korean experience, serve them with Cho-gochujang. Pile a generous dollop of the spicy sauce onto each large oyster, perhaps with a sprinkle of finely chopped green onions for extra zest. Alternatively, embrace an Italian flair by drizzling a bit of olive oil and fresh lemon juice over the oysters. This brightens their flavor beautifully. For an even more gourmet touch, consider adding finely chopped basil or a hint of truffle oil. The result is a succulent and satisfying steamed oyster dish that’s delightfully filling, even without rice. Simple and absolutely delicious!
