Spicy Raw Oyster Salad (Saenggul-muchim)

How to make it

1. 1

   Dissolve 1 tbsp of coarse salt in 3 cups of water in a bowl, add the oysters and rub gently to rinse (repeat 2–3 times).

2. 2

   Drain the oysters in a colander, put them in a bowl with 1 tbsp of perilla oil, toss, cover with wrap and rest in the fridge for about 20 minutes.

3. 3

   Julienne the radish, add ½ tbsp of coarse salt and salt for about 10 minutes.

4. 4

   Slice the Cheongyang chili thinly and cut the chives, then make the sauce (5 tbsp gochugaru, 2 tbsp plum syrup, juice of ½ lemon, 2 tbsp anchovy fish sauce, 1 tbsp minced garlic, 1 tbsp sugar).

5. 5

   Squeeze the salted radish well, then toss with the chives, chili and sauce.

6. 6

   Add the oysters and toss a 2nd time.

You can fix this

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

• If a dressed dish comes out too salty, add more vegetables and toss it again.