Korean Oyster Water Parsley Stir-fry
Drain 250 g rinsed shucked oysters in a sieve for about 10 minutes so less liquid ends up in the pan. Stir-fry the garlic, green onion, and onion over medium heat, then raise the heat to high and cook the oysters for only 1 minute 30 seconds before tossing with the gochugaru and soup soy sauce and turning the water parsley for 40 seconds, just until slightly wilted. Turn off the heat when the oyster edges curl slightly and the centers still look plump.
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Briny fresh oysters go into the pan with minari (Korean water parsley), a strongly grassy herb, and are stir-fried with chili flakes and soup soy sauce for a little heat.
Read more
The oysters are barely cooked, so they stay plump.
Ingredients
Instructions
- 1
Rinse 250 g shucked oysters gently in salted water, moving them with your fingertips so they do not break.
Drain them in a sieve for about 10 minutes to reduce excess liquid during stir-frying.
- 2
Trim any tough ends from 120 g water parsley, then cut it into 5 cm pieces.
Slice 80 g onion thinly and cut 40 g green onion on a bias so it releases aroma quickly in the pan.
- 3
Heat a pan over medium heat, then add 1 tablespoon cooking oil.
Add 1 tablespoon minced garlic and the green onion, and stir-fry for about 30 seconds until fragrant, lowering the heat if the garlic starts browning.
- 4
Add the onion and stir-fry for about 1 minute, just until the edges turn slightly translucent.
Raise the heat to high, spread in the oysters, and cook only 1 minute 30 seconds so they stay plump.
- 5
Add 1 tablespoon gochugaru and 1 tablespoon soup soy sauce, then toss quickly so the seasoning coats the oysters without sticking to the pan. Add the water parsley and turn it for only 40 seconds, just until slightly wilted.
- 6
Turn off the heat when the oyster edges curl slightly but the centers still look plump.
Drizzle with 1 teaspoon sesame oil, toss lightly to avoid breaking the oysters, and serve immediately while hot.
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