Korean Salted Oyster Jeotgal
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Salt pulls water out of raw oysters and tightens the flesh.
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After two to three days of cold curing they turn firm, and the red seasoning liquid soaks right through. The result tastes denser and saltier than a fresh oyster, closer to a seasoning than a side dish. Chili flakes give it the red color and a spicy aroma, and the acidity of plum syrup holds back the fishy smell that rises during curing. A small spoonful goes a long way over warm rice, and a little folded into napa cabbage kimchi filling adds an oyster savoriness that fish sauce alone lacks. The washed oysters are blotted dry before mixing, because leftover water thins the paste and softens the flesh.
Ingredients
Instructions
- 1
Place 400 g fresh oysters in cold lightly salted water and swish them gently by hand.
Pick out shell fragments and dark grit right away, keeping the oysters intact and avoiding hard rubbing.
- 2
Drain the washed oysters in a fine strainer for about 10 minutes.
Pat the surface dry with paper towels, because excess water can dilute the seasoning, soften the texture, and increase unwanted odors during curing.
- 3
In a bowl, first mix 28 g sea salt, 1 tablespoon gochugaru, 1 teaspoon minced garlic, and 0.5 teaspoon minced ginger.
Add rice wine and plum syrup, stirring until the paste is thick and evenly red.
- 4
Add the drained oysters to the seasoning paste and fold from the bottom up with a rubber spatula.
Use a light hand so the oysters stay whole while every surface becomes evenly coated in red seasoning.
- 5
Pack the seasoned oysters tightly into an airtight container and press the surface to reduce trapped air.
Refrigerate in the coldest stable area for 2 to 3 days, leaving the container undisturbed while the salt draws out moisture.
- 6
After curing, check that the oysters feel firmer and the red seasoning liquid has seeped through them.
If the saltiness is strong, serve small amounts over warm rice or fold a little into kimchi filling.
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