Guljeot

What to get ready

• Fresh oysters 1 kg
• Coarse salt 140 g
• Gochugaru Korean chilli flakes 80 g
• Garlic 8 cloves
• Ginger 32 g
• Spring onion 60 g

Method

1. 1 Wash the oysters in diluted salt water mixed with cornstarch to remove the slime and shell fragments.
2. 2 Drain the oysters thoroughly in a sieve, as any remaining water will cause the oyster sauce to spoil quickly.
3. 3 Toss the oysters with coarse salt and refrigerate for one day.
4. 4 Mix with Korean chili powder, crushed garlic and ginger, and chopped green onions.
5. 5 Refrigerate for three days, then use within a week, always using a clean spoon when scooping.