Korean Oyster Water Parsley Stir-fry
Gul-minari-bokkeum stir-fries plump raw oysters with fragrant water parsley (minari), gochugaru, and light soy sauce over high heat. The oysters cook just enough to firm up while keeping their juicy brine, and the minari retains its crunch and herbal freshness. The briny sweetness of the oysters meets the clean, grassy note of minari, creating a balanced and refreshing dish. It is best prepared in winter when oysters are at their plumpest and most flavorful.
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Instructions
- 1
Rinse oysters gently in salted water, then drain well.
- 2
Cut minari into 5 cm pieces and slice onion thinly.
- 3
Heat oil over medium heat and stir-fry garlic and green onion for 30 seconds.
- 4
Add onion and cook 1 minute, then add oysters and stir-fry quickly for 1 minute 30 seconds.
- 5
Mix in gochugaru and soup soy sauce, then add minari and wilt for 40 seconds.
- 6
Turn off heat, drizzle sesame oil, toss lightly, and serve immediately.
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