Gul-chomuchim (Oysters in Vinegar Dressing)

How to make it

1. 1

   Wash the fresh oysters gently in lightly salted water and drain them.

2. 2

   Cut the cucumber and Korean radish into thin strips, salt them briefly, then squeeze out the water.

3. 3

   Mix the chili flakes, vinegar, sugar and minced garlic into a tangy dressing.

4. 4

   Add the oysters, cucumber, and Korean radish to the dressing and toss them gently.

5. 5

   Scatter whole sesame seeds over and serve at once.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Do not add water — it thins the sauce. Add more radish, potato, or onion instead and let them take up the salt.