Korean Steamed Oysters

Name: Korean Steamed Oysters
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Korean
Ingredients: live oysters in shell 12 pcs; water 500 ml; lemon 0.5 ea; soy sauce 2 tbsp; vinegar 1 tbsp; red pepper flakes 0.5 tsp

Weak steam stretches the cooking time and can toughen the oyster meat, so bring 500 ml water to a strong boil with steady steam before adding 12 scrubbed oysters in one layer. Steam over high heat for about 3 minutes, and keep steaming if the shells have not opened or the flesh is not opaque. Discard any oyster that stays closed.

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Steamed in the shell, oysters keep the briny liquor that pools around the meat, so they taste of the sea with no added salt.

It is a quick way to cook winter oysters from start to finish, and a dip of soy sauce, vinegar and chili flakes puts a sour edge over the salt.

Ingredients

servings

IngredientAmount

live oysters in shell12 pcs

lemon½ ea

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Instructions

6 steps

1

Soak 12 live oysters briefly in cold salted water, then scrub the outside of each shell with your hand or a brush.

Rinse under running water until no grit or shell debris remains, since dirty shells can cloud the flavor.
2

Drain the cleaned oysters in a colander.

Squeeze only part of the 0.5 lemon lightly over the shells, using just enough juice to reduce briny odor without covering the natural sweetness of the oyster liquor.
3

Pour 500ml water into the steamer and bring it to a strong boil over high heat before adding the oysters.

Wait for steady steam, because weak steam extends the cooking time and can make the oyster meat tough.
4

Arrange the oysters in one layer on the cloth and steam over high heat for about 3 minutes.

Confirm the shells have opened and the flesh is opaque; continue steaming if not fully cooked.
5

In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon vinegar, and 0.5 teaspoon red pepper flakes.

Mix until the flakes disperse evenly, creating a tangy dipping sauce that balances the oysters' briny sweetness.
6

Discard any oyster that remains closed.

Transfer the opened oysters to a plate while hot, garnish with thin slices of the remaining lemon, and serve immediately with the dipping sauce.