Korean Steamed Oysters
Gul-jjim is Korean steamed oysters cooked in their shells over high steam until they pop open. The shell acts as a natural vessel, trapping the briny liquor and keeping the oyster meat plump and moist. A dipping sauce of soy sauce, vinegar, and red pepper flakes adds a sharp contrast to the oyster's mild sweetness, while lemon wedges provide a clean finish. With minimal preparation and a cooking time under ten minutes, this is one of the simplest ways to enjoy fresh winter oysters at their peak.
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Instructions
- 1
Scrub oyster shells thoroughly with a brush.
- 2
Bring water to a boil in a steamer to create strong steam.
- 3
Place oysters in the steamer, cover, and steam for 8-10 minutes.
- 4
Remove opened oysters and discard any that remain closed.
- 5
Serve with soy-vinegar chili sauce and lemon wedges.
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