Eoriguljeot

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.