Spicy Korean Oyster Salad / Gulmuchim

fresh oysters

🥗Healthier: cooked shrimp

💰Cheaper: canned oysters

Canned oysters are more affordable and have a similar texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

Prepare a cold salt water bath by adding one handful of coarse salt to the water.

Plunge the fresh oysters into the salt water bath and gently rinse them, removing any pieces of shell found.

Remove the oysters from the water and notice the impurities fall to the bottom.

Repeat the rinsing process quickly to avoid losing the oysters' flavor.

Thinly slice perilla leaves (or substitute with any thin green leaves) and scallion.

Cut the Asian pear or apple and white radish into similar thin sizes; a mandolin can be used for even cuts.

Minced 1 teaspoon of garlic and half a teaspoon of grated ginger.

Cut a lemon in half or quarter it for juice.

In a big bowl, place the vegetables, apple, and oysters.

Sprinkle Korean chili flakes over the ingredients and gently toss them together.

Add garlic, ginger, rice vinegar, plum extract, and lemon juice to the bowl.

Thoroughly mix everything, being careful not to break the oysters.

Taste the mixture and adjust with more vinegar, gochujang, and sugar as desired.

Cut the endive's root and place the leaves on the board.

Add a spoonful of the oyster salad on the endive leaves and sprinkle with toasted sesame seeds.

Plate the spicy oyster salad in two different ways, typically served with napa cabbage for wrapping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens