When it is the right season (winter), fresh oysters can be transformed into an amazingly delicious Korean side-dish with some Korean radish and seasoning ingredients. If you ever tried new kimchi with fresh oyster inside, you will know the great taste of raw oyster. Today, I will show you a tasty side-dish called Gul MuSaengChae (굴 무생채) in Korean. The crunchy salted radish and soft fresh oyster with Korean style spicy and savory seasoning make this dish very special. Since the weather is getting hotter, it is not a good time to eat raw oyster, but you definitely need to try it when winter comes back. 🙂
Yield: 2 Cups
Short Korean Lesson
- Gul (굴) = Oyster
- DongGul (동굴 ) = Cave
The recipe starts at 1:35
- 2 Cups Korean Radish (½ lb) (¾ tsp Salt, ½ tsp Sugar)
- ¾ Cup Fresh Oyster (6 oz, 20 Pieces)
- 2 Tbsp Green Onion
- 1 Tbsp Red Hot Pepper
- 1 Tbsp Hot Pepper Powder
- 1 tsp Garlic, Minced
- 1 tsp Fish Sauce
- 1 tsp Sesame Seeds
Finely cut 2 cups of Korea radish into about 3 inch thin strips.
Put ¾ tsp of salt and ½ tsp of sugar on the radish and mix it gently. Set it aside for about 10 minutes to get a nicely seasoned radish.
Meanwhile, prepare the rest of the ingredients. Gently rinse about 20 pieces of fresh oyster (¾ cup) in cold water and drain out the water.
We also need to finely cut 2 Tbsp worth of green onion and 1 Tbsp of red hot pepper.
After 10 minutes, you can see some liquid came out of radish like this.
Take the radish out of the bowl and gently squeeze it to remove the extra liquid.
Put the radish into a mixing bowl and season it with 1 Tbsp of hot pepper powder, 1 tsp of minced garlic, and 1 tsp of fish sauce.
Mix it all together. Since the oyster is soft, and you do not want to mash it, we are seasoning the radish first.
Now, add the oyster, green onion, and the red hot pepper.
Mix everything gently one more time. Sprinkle 1 tsp of sesame seeds on top.
It is the best to eat this immediately within one or two meals since it has fresh oysters. Please try it someday. 🙂