Photograph of the finished Guljeot

Korea · Mắm hàu Guljeot

Guljeot

35 min Hands-on time + 3 ngày waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 2.2 lb
  • Photograph of Coarse salt Coarse salt 4.9 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.8 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Spring onion Spring onion 2.1 oz

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.
Start cooking