Spicy Eoriguljeot (Spicy Salted Oysters) Side Dish
A salty salted-fermented seafood side dish of fresh oysters washed in salt water, seasoned, and tossed with Korean chili flakes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This salted fermented seafood dish is made by lightly seasoning fresh oysters with salt and ginger powder, then tossing them with Korean radish (mu) tinted with finely ground gochugaru (Korean chili flakes). Blended with spicy seasoning, it makes a great side dish to enjoy with warm rice. Once finished, fermenting it in the refrigerator for two to three days will bring out an even deeper flavor.
- Servings
- about 5–6 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Oysters500 g
- Korean radish (mu)100 g
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Large green onion (daepa)1/2 stalks
Oyster Seasoning
- Garlic4 cloves
- Fine salt1 tsp
- Ginger powder0.5 tsp
Seasoning
- Gochugaru (Korean chili flakes)5 tbsp
- Anchovy fish sauce1 tbsp
- Toasted sesame seeds
- Toss the oysters with the julienned garlic, salt, and ginger powder, then let them marinate for about 1 hour so the seasoning absorbs.
- If you don't like anchovy fish sauce, you can use salted fermented shrimp instead.
- You can also add julienned chestnuts, pear, or onion.
Steps
Gently swirl and rinse the oysters in mild salt water, then drain them.
Slice the Korean radish into thin, small squares, and julienne the garlic.
Thinly slice the chili peppers and large green onion into rounds.
Add the julienned garlic, fine salt, and ginger powder to the oysters and toss together.
Let marinate for about 1 hour so the seasoning absorbs.
I ground the gochugaru finely in a blender. Doing this gives the seasoning a beautiful, vivid color.
Add the gochugaru to the radish to tint it red. You can let it sit for the same amount of time the oysters are marinating.
Combine the seasoned oysters, the red-tinted radish, chili peppers, large green onion, toasted sesame seeds, and anchovy fish sauce, then toss together.
If you don't like anchovy fish sauce, you can use salted fermented shrimp instead.
You can also add julienned chestnuts, pear, or onion.
I made mine slightly on the salty side to serve as a side dish. Adjust the amount of salt to your taste.
Transfer to an airtight container and keep in the refrigerator for 2 to 3 days before serving.
Ppunwife's tips
- I ground the gochugaru finely in a blender. Doing this gives the seasoning a beautiful, vivid color.
- I made mine slightly on the salty side to serve as a side dish. Adjust the amount of salt to your taste.
FAQ
Can I use a different seasoning instead of anchovy fish sauce?
You can use salted fermented shrimp (saeujeot) instead of anchovy fish sauce.
Are there other ingredients that go well in this?
Depending on your preference, adding thinly julienned chestnuts, pear, or onion is great.
Can I eat it right after making it?
It tastes best when placed in an airtight container and left to ferment in the refrigerator for 2 to 3 days so the flavors meld.
Is there a trick to giving the seasoning a prettier color?
Grinding the gochugaru finely in a blender produces a much more vibrant color in the seasoning.
