Oyster with Chogochujang (Sweet & Sour Red Pepper Sauce)

I’m not a cold weather person, but I look forward to winter because of oysters. The seasonal delicacy often dubbed “milk of sea” is highly nutritious and tasty. The best way to have the seafood is to consume it raw with sweet and sour red pepper sauce.

Ingredients

Serves 1

50ml fresh oysters

1/2 teaspoon gochujang (Korean red pepper sauce)

1/2 teaspoon honey

1 teaspoon brown rice vinegar

1/4 teaspoon finely sliced spring onion

Directions

1. Wash oysters with salty water. Rinse about three times with drinkable water. Put oysters in a strainer to drain water out.

2. In a sauce bowl, add gochujang, honey and brown rice vinegar. Stir well.

3. Place oysters in a plate and sprinkle spring onion slices in sauce bowl. Serve immediately.