Spicy and Tangy Seasoned Oysters (Gulmuchim)
Spicy and Tangy Seasoned Oysters (Gulmuchim)
The Golden Recipe for Delicious Gulmuchim: A Seasonal Delicacy Perfect for Home Parties
Today, I’m sharing a ‘golden recipe’ for delicious Gulmuchim, a fantastic seasonal dish made with fresh oysters I ordered when visiting my family’s countryside home. This recipe will guide you through creating a delightful oyster salad that’s perfect for any occasion, offering a burst of fresh, briny flavor with a pleasant spicy and tangy kick.
Main Ingredients for Oyster Salad- 500g fresh oysters
- 1 piece of radish (approx. 5cm long)
- 1 stalk of green onion
Salting the Radish- 2 tablespoons coarse salt
Spicy and Tangy Seasoning- 6 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (e.g., Kkanari Aekjeot)
- 0.5 Tbsp Omija extract or syrup
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp toasted sesame seeds
- 2 Tbsp minced garlic (using a standard Korean rice spoon for measurement)
- 2 tablespoons coarse salt
Spicy and Tangy Seasoning- 6 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (e.g., Kkanari Aekjeot)
- 0.5 Tbsp Omija extract or syrup
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp toasted sesame seeds
- 2 Tbsp minced garlic (using a standard Korean rice spoon for measurement)
Cooking Instructions
Step 1
First, prepare the green onion by trimming any roots and stems. Slice it diagonally or chop it finely. Slicing it thicker provides a nice bite, while thinner slices allow the seasoning to penetrate better.
Step 2
Thinly julienne the radish. In a bowl, combine the julienned radish with 2 tablespoons of coarse salt and mix well. Let it sit for about 20 minutes to draw out moisture, which helps maintain its crispiness. After salting, rinse the radish thoroughly under cold running water to remove excess salt. Squeeze out as much water as possible using a clean kitchen towel or cheesecloth.
Step 3
Gently rinse the fresh oysters under cold running water, removing any shell fragments or debris. To remove any fishy smell, you can soak them briefly in rice water or a light saltwater solution, or gently rub them with a clean cloth. After rinsing, drain them well in a colander. Excess water can make the final dish taste diluted.
Step 4
In a large, clean bowl, combine all the seasoning ingredients: gochugaru, fish sauce, omija extract, minced salted shrimp, minced garlic, and toasted sesame seeds. Mix them thoroughly to create the seasoning paste. To minimize dishes, you can add the oysters and prepared vegetables directly into this bowl to mix the seasoning.
Step 5
Add the drained oysters, the julienned radish, and the sliced green onions to the bowl with the seasoning.
Step 6
Now, gently mix everything together, being careful not to mash the oysters. Oysters can break apart easily if handled too roughly, so use a gentle tossing motion with your hands to ensure the seasoning is evenly distributed without compromising the texture of the oysters and radish.
Step 7
Making delicious Gulmuchim with seasonal oysters is not difficult! You can create a wonderful seasonal dish with simple steps.
Step 8
It’s crucial to mix gently. Avoid pressing or kneading the oysters; instead, use a light tossing motion. This preserves the integrity of the oysters and ensures the seasoning coats them beautifully without breaking them apart.
Step 9
Taste the Gulmuchim and adjust the seasoning as needed. If you prefer a spicier kick, you can add thinly sliced Cheongyang chili peppers. For added fragrance and freshness, consider incorporating chopped scallions or fresh perilla leaves (minari). Thinly sliced red chili peppers, similar to those used in kimchi making, are also a great addition.
Step 10
Voila! Your delicious, spicy, and tangy seasonal oyster salad (Gulmuchim) is ready. I used to not eat oysters, but now I find them delicious even dipped in spicy vinegar sauce (gochujang), and they are incredibly flavorful when enjoyed with bossam (pork wraps) and radish kimchi. Enjoy the true taste of fresh seasonal oysters!
