Eoriguljeot: Spicy Oyster Kimchi
Eoriguljeot: Spicy Oyster Kimchi
Eoriguljeot: Delicious Even When Roughly Mixed!
As the oyster season slowly comes to an end, I decided to make Eoriguljeot, a spicy fermented oyster dish. Enjoy the fresh taste of oysters and the crispiness of radish.
Main Ingredients- 400g fresh oysters
- 150g radish
- 8 cloves garlic
- 3 Korean chili peppers (Cheongyang)
- 2/3 Tbsp flower salt (approx. 10g)
Seasoning Sauce- 6 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp anchovy sauce
- 2 pinches ground ginger
- 1 Tbsp toasted sesame seeds
For Washing Oysters- 200ml water
- 1 Tbsp coarse salt (approx. 15g)
- 6 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp anchovy sauce
- 2 pinches ground ginger
- 1 Tbsp toasted sesame seeds
For Washing Oysters- 200ml water
- 1 Tbsp coarse salt (approx. 15g)
Cooking Instructions
Step 1
In 200ml of water, dissolve 1 tablespoon (approx. 15g) of coarse salt completely. (Note: This is roughly one standard Korean serving spoon, about 8cc.) For a more visual guide, please refer to the linked video tutorial. You can find more recipes and the latest updates by visiting ‘Duyuri’s Kitchen’ YouTube channel. Your subscription would be greatly appreciated!
Step 2
Add the prepared fresh oysters to the saltwater. Gently swirl them around for about 30 seconds to 1 minute, being careful not to rub or mash them, as this can break them. Rinse the oysters 2-3 times with cold water, again being gentle. Drain them thoroughly in a colander.
Step 3
Slice the radish into pieces approximately 0.5cm thick. Then, cut these slices into bite-sized pieces, about 2-3cm in width and length.
Step 4
Slice the whole garlic cloves into thin pieces, about 0.5cm thick. Slice the 3 Korean chili peppers into lengths of about 1-2cm.
Step 5
To the drained oysters, add 2/3 tablespoon (approx. 10g) of flower salt. Gently toss and mix them, ensuring the salt is distributed without breaking the oysters. Cover with plastic wrap and refrigerate for 3-4 hours to cure.
Step 6
Do not wash the oysters after they have cured! Add all the seasoning sauce ingredients (gochugaru, minced garlic, syrup, anchovy sauce, ginger powder, sesame seeds) and the prepared radish, garlic, and chili peppers to the bowl with the oysters. Gently mix everything together. Avoid vigorously kneading or mashing the ingredients!
Step 7
While you can enjoy it immediately, for an even richer flavor, transfer the Eoriguljeot to an airtight container and let it chill in the refrigerator for 24 hours. The taste will deepen and become more complex.
Step 8
Serve a spoonful of Eoriguljeot over a bowl of hot white rice for an incredibly delicious meal! It’s a ‘honey taste’ that will awaken your appetite.
