Korean Oyster Water Parsley Stir-fry

Two hundred fifty grams oysters are moved gently through salted water with the fingertips and left in a sieve for about 10 minutes. This removes loose liquid without breaking the soft pieces. One hundred twenty grams water parsley is trimmed and cut into 5 cm lengths. Eighty grams onion is sliced thinly, and 40 g green onion is cut diagonally. One tablespoon cooking oil is heated over medium before 1 tablespoon minced garlic and the green onion cook for 30 seconds. The onion follows for 1 minute, just until its edges begin to turn translucent. The heat is raised to high, and the drained oysters are spread across the pan for 1 minute 30 seconds. One tablespoon each gochugaru and soup soy sauce is tossed through quickly, with the pan bottom kept clear of sticking seasoning. The water parsley is added last and turned for 40 seconds, enough for a slight loss of volume without giving it the full oyster cooking time. The burner is switched off when the oyster edges curl slightly while the centers remain plump. One teaspoon sesame oil is folded through gently so the oysters stay intact. Draining first and separating the oyster and parsley cooking times controls both loose liquid and texture.