Eoriguljeot (Spicy Salted Oysters) Aged with Salted Radish
A winter delicacy side dish of salted fresh oysters and Korean radish tossed with chili flakes and fish sauce, then aged.
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 jeotgal side dish features in-season fresh oysters and Korean radish salted, then tossed with gochugaru and fish sauce. Blending in fine gochugaru coats them in a lovely vibrant red, and aging the mixture in the refrigerator for 2 days brings out an even deeper savory flavor.
- Servings
- about 6–8 servings
- Difficulty
- Medium
- Spiciness
- Spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Oysters500 g
- Korean radish (mu)200 g
- Large green onion (daepa)1/3 stalks
- Cheongyang chili pepper (hot green chili)3
- Red chili pepper1
- Whole garlic cloves7 cloves
- Coarse sea salt1 tbsp
Seasoning
- Fine gochugaru (Korean chili flakes)2 tbsp
- Coarse gochugaru (Korean chili flakes)3 tbsp
- Minced ginger1 tsp
- Anchovy fish sauce (or sand lance)1 1/2 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))1 tbsp
- Toasted sesame seeds2 tbsp
- Season the cleaned and drained oysters with 1/2 tbsp of coarse sea salt and let sit for about 1 hour.
- Cut the Korean radish into flat bite-sized pieces about 2 cm wide, add 1/2 tbsp of coarse sea salt, and salt for 1 hour.
- Gently swish and wash the oysters in 5 cups of water dissolved with 2 tbsp of salt; repeat about three times to remove bits of shell and black mud, then drain in a colander.
- Rather than making too much at once, it is best to prepare only enough to eat within a week.
Steps
The weight of the oysters after draining in a colander is 500g.
Prepare the Cheongyang chili peppers, red chili pepper, white part of the large green onion, Korean radish, and whole garlic cloves.
Gently swish and wash the oysters in 5 cups of water dissolved with 2 tbsp of salt.
Repeat rinsing about three times, as a lot of oyster shell bits and black mud come off.
Drain well in a colander.
Add 1/2 tbsp of coarse sea salt to the cleaned and drained oysters and let them season for about 1 hour.
Cut the Korean radish into flat squares about 2 cm in size, add 1/2 tbsp of coarse sea salt, and salt for 1 hour.
Finely slice the chili peppers and large green onion, and slice the garlic into thin planks before julienning.
Squeeze the moisture out of the salted Korean radish thoroughly.
Add 1 tbsp of coarse gochugaru to coat and color the radish.
Add the julienned garlic and minced ginger to the oysters that have seasoned for 1 hour and mix.
Add 2 tbsp of fine gochugaru and 2 tbsp of coarse gochugaru, mix roughly,
and add the fish sauce and corn syrup (or green plum syrup).
Mixing in fine gochugaru helps the chili flakes adhere properly instead of slipping off the oysters.
You can grind coarse gochugaru in a blender to use.
Add the colored radish, sliced chilies, large green onion, and toasted sesame seeds, then toss gently to finish.
Taste, and if it needs more saltiness, add more fish sauce or salt;
if you want a hint of sweetness, add a bit more corn syrup or sugar.
Ppunwife's tips
- Because the surface of oysters is slippery, chili flakes tend to slide off; mixing in an appropriate amount of fine gochugaru gives them a much prettier color.
- If you do not have fine gochugaru, grind coarse gochugaru finely in a blender to use.
- You can enjoy the seasoned oysters after 1 to 2 hours, but packing them in a container and aging them in the refrigerator for 2 days yields a deeper flavor.
FAQ
Can I eat the finished eoriguljeot right away?
It is fine to eat right away 1–2 hours after tossing, but storing it in an airtight container to age in the refrigerator for two days brings out a deeper umami flavor.
What should I do if I don't have fine gochugaru?
You can grind coarse gochugaru finely in a blender.
How many days should I keep and eat each prepared batch?
For freshness, rather than making a large batch at once, it is best to prepare only as much as you can finish within a week.
Can I use a different fish sauce instead of anchovy fish sauce?
Sand lance fish sauce is also listed in the ingredient options, so you may substitute it.
