Spicy and Sweet Fresh Oyster Salad Recipe
How to Make Oyster Salad: A Taste of the Sea’s Milk in Season
I made this oyster salad with the freshest oysters, meticulously cleaned, for my husband who absolutely adores them. It’s a dish that perfectly captures the oceanic flavor and is incredibly refreshing.
Oyster Salad Ingredients
- 300g fresh oysters
- 200g radish (about 1/4 of a medium radish)
- 5 sprigs of water parsley (minari)
- 1/2 sweet pear
Golden Ratio Seasoning
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 2 Tbsp double-strength vinegar (e.g., apple cider vinegar)
- 1 Tbsp oligosaccharide
- 2 Tbsp minced garlic
- 1 Tbsp ginger wine
- 1 Tbsp gochujang (Korean chili paste)
- A splash of fresh lemon juice (optional)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 2 Tbsp double-strength vinegar (e.g., apple cider vinegar)
- 1 Tbsp oligosaccharide
- 2 Tbsp minced garlic
- 1 Tbsp ginger wine
- 1 Tbsp gochujang (Korean chili paste)
- A splash of fresh lemon juice (optional)
Cooking Instructions
Step 1
First, it’s crucial to clean the fresh oysters thoroughly. Place the oysters in a bowl and gently swirl them under running water to remove any debris. While you do this, grate some radish to extract its juice; this radish juice will help absorb any remaining impurities from the oysters. Briefly drain the oysters in a sieve.
Step 2
To eliminate any fishiness completely, we’ll use cider and coarse salt. After rinsing the oysters, add 2 cups of cider and 1 tablespoon of coarse salt to them. Gently massage and wash the oysters. Repeat this rinsing process 3-4 times; this will make the oysters plumper and wonderfully clean-tasting. Drain them well in a sieve.
Step 3
Now, let’s prepare the vegetables. Peel the radish and cut it into thin matchsticks. Slice the pear into slightly thicker matchsticks than the radish. These will add a delightful crunch to your oyster salad.
Step 4
Here’s a secret to making the radish extra crunchy and delicious! Combine the julienned radish with 2 cups of cider and 1 tablespoon of coarse salt. Let it sit for about 10 minutes. This step removes any bitterness and enhances the crispness. After pickling, do not rinse the radish; simply transfer it to a colander to drain off excess liquid.
Step 5
Trim and clean the aromatic water parsley (minari), then cut it into 2cm lengths. Before cutting, carefully inspect the minari for any leeches or impurities and wash it thoroughly under running water. This herb adds a lovely fresh flavor, so we’ll add it towards the end.
Step 6
Now, let’s make the delicious seasoning sauce! In a small bowl, combine 1 tablespoon of sugar, 2 tablespoons of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of double-strength vinegar, 1 tablespoon of oligosaccharide, 2 tablespoons of minced garlic, 1 tablespoon of ginger wine, and 1 tablespoon of gochujang. Mix well. For an extra bright note, add a splash of fresh lemon juice. Stir everything until the seasonings are fully incorporated.
Step 7
Add all the prepared vegetables (radish matchsticks, pear matchsticks, and water parsley) to the seasoning sauce, excluding the oysters. Gently mix them to ensure the vegetables are evenly coated with the dressing. Take care not to overmix at this stage.
Step 8
Once the vegetables are well combined with the seasoning, gently add the fresh oysters, toasted sesame seeds, and sesame oil. Mix everything very gently to combine, ensuring the oysters don’t break apart. This is the final step to creating a delightful oyster salad! The harmony of fresh oysters, crisp vegetables, and the spicy-sweet dressing is truly exceptional.
