Fresh Raw Oyster Salad (Saenggul Muchim): A Golden Recipe for a Seasonal Side Dish
Fresh Raw Oyster Salad (Saenggul Muchim): A Golden Recipe for a Seasonal Side Dish
The Perfect Combination of Chewy Raw Oysters and Crisp Radish! Making Raw Oyster Salad to Boost Your Winter Appetite
Introducing a recipe for oyster salad, made with fresh seasonal oysters, that’s sweet, sour, and spicy. The crisp radish, fragrant water parsley, and crunchy green onions create a delightful texture and flavor, making it the best winter side dish that highlights the natural taste of fresh oysters. It’s perfect for enjoying as a special treat when your appetite is low!
Main Ingredients- 300g fresh raw oysters
- 1/4 Korean radish (approx. 150g)
- 1 bunch green onions (approx. 5-7 stalks)
- 1 bunch water parsley (approx. 30g)
- 1 Cheongyang pepper (spicy Korean chili pepper)
- 1 tsp minced garlic (5g)
- 1 Tbsp fish sauce (anchovy or sand lance sauce) (15ml)
- Pinch of salt
- 1 Tbsp plum extract (15ml)
- 1 Tbsp vinegar (15ml)
- 1 Tbsp gochugaru (Korean chili flakes) (7g)
Cooking Instructions
Step 1
The first secret to a delicious oyster salad is to adequately season each ingredient beforehand. First, place the 300g of cleaned raw oysters in a bowl and gently mix with 1 Tbsp of fish sauce. Let them sit for a while. The fish sauce helps remove any fishy smell from the oysters and adds umami.
Step 2
Prepare 1/4 of a Korean radish, which will add a refreshing crispness to the raw oyster salad. Wash the radish, peel it, and then julienne it thinly. Sprinkle a pinch of salt (about 1/2 tsp) over the julienned radish and let it sit for 10 minutes to pickle. This process draws out moisture, making the radish even crisper.
Step 3
Prepare the fragrant water parsley, crisp green onions, and spicy Cheongyang pepper. Rinse the water parsley, drain it, and cut it into 5-6cm lengths. Cut the green onions to a similar length and set aside. Thinly slice the Cheongyang pepper diagonally after removing the seeds. (Optional: Soaking water parsley in lightly vinegared water before rinsing can make it even fresher.)
Step 4
After 10 minutes, lightly squeeze out the moisture from the pickled radish and place it in a bowl. Add 1 Tbsp of gochugaru and gently mix to evenly coat the radish with the chili flakes. This step colors the radish beautifully and helps the seasoning penetrate better.
Step 5
To the gochugaru-coated radish, add the prepared water parsley, green onions, and 1 tsp of minced garlic. We will gently mix these vegetables together first, before adding the oysters.
Step 6
Drain the fish sauce from the oysters that were marinating. Carefully place the oysters over the prepared vegetables, ensuring they don’t break apart. Use a spoon to gently mix the oysters with the vegetables, being careful not to mash them. Oysters can become mushy if handled too roughly, so mix gently.
Step 7
Finally, add 1 Tbsp of vinegar and 1 Tbsp of plum extract, and gently mix everything together. Adjust the final seasoning with salt. Since the radish and oysters are already seasoned, taste it and add only a small amount of salt if needed. Gently combine all ingredients until well blended to complete your delicious fresh oyster salad!
