Photograph of the finished Eoriguljeot

Korea · Mắm hàu ớt Eoriguljeot

Eoriguljeot

40 min Hands-on time + 2 ngày waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1 kg
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 120 g
  • Photograph of White radish White radish 400 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Ginger Ginger 48 g
  • Photograph of Coarse salt Coarse salt 100 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Sugar Sugar 40 g
  • Photograph of Fish sauce Fish sauce 80 ml

Method

  1. 1 Wash the oysters very gently in lightly salted water, then let them drain for 20 minutes.
  2. 2 Toss the oysters with coarse salt for 20 minutes, then drain off the released liquid.
  3. 3 Toss the shredded radishes with salt for 15 minutes and squeeze out the excess water.
  4. 4 Mix the oysters with gochugaru, garlic, ginger, sugar, fish sauce, and radish, then sprinkle with green onions.
  5. 5 It is fermented for 2 days at 4 degrees Celsius; unlike guljeot, which is fermented for a long time, this eori version is fermented for a short period and consumed within a week, so the salt content is much lower.
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