How to enjoy oysters
It's delicious if you season oysters, and it's delicious. SEOKHWA is hard to peel, so if you steam it as it is, the skin opens well. But I'll have to eat it raw, too.
1 serving
Within 15 minutes
μš°μˆ˜ν‘Έλ“œ
Ingredients
  • crushed garlic
    1TS
  • red pepper paste
    2TS
  • Vinegar
    2TS
  • Lemon
    8ml
  • Oligosaccharide
    1TS
  • Oyster
    10ea
  • chili
    1ea
  • Cheongyang red pepper
    1ea
  • Sesame oil
    suitably
  • Sesame
    suitably
Video
Cooking Steps
STEP 1/6
SEOKHWA is washed by rubbing it with a brush in running water, and even after peeling it, it is washed by digging oysters in running water.
STEP 2/6
Chop green pepper, red pepper, and onion.
STEP 3/6
Mix 2 tablespoons of red pepper paste, 2 tablespoons of vinegar, 1 tablespoon of minced garlic, 1 tablespoon of oligosaccharide, and 1 tablespoon of lemon. (If there is red chili paste, add only lemon to the red chili paste.)
STEP 4/6
I used lemon juice instead of lemon juice.
STEP 5/6
After applying the red pepper paste, put chopped peppers and onions on top.
STEP 6/6
The best move is sesame oil. Make sure to drop the sesame oil at the end~ Sprinkle sesame seeds, too.
Add lemon, sesame oil, sesame seeds, peppers, and onions when using commercial red pepper paste.
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