March 2, 2026

Fresh Oyster Salad - Marinating in Perilla Oil Removes All Fishy Smell

Name: Fresh Oyster Salad - Marinating in Perilla Oil Removes All Fishy Smell
Total time: 30 min
Yield: 3
Cuisine: Korean
Ingredients: 400 g Oysters; 250 g Radish; 2 Cheongyang chili pepper; 1 한줌 Garlic chives; 5 T Red chili pepper powder; 2 T Plum extract; 0.5 개 즙 Lemon juice; 2 T Anchovy fish sauce; 1 T Minced garlic; 1 T Sugar; 1 T Perilla oil; 1 to taste Sea salt

Profile요리왕비룡 Korean Food CookingViews: 24

Cook time: 30 min
Difficulty: 2 out of 5 stars
Servings: Serves 3

Ingredients

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Serves 3

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Steps

Dissolve sea salt 1T in 3 cups of water, add oysters, and gently rub to wash (repeat 2-3 times).
Drain the oysters in a strainer, then toss with perilla oil 1T in a bowl, cover with plastic wrap, and refrigerate for 20 minutes.
Julienne the radish and add sea salt 0.5T, then let it sit for 10 minutes.
Slice cheongyang chili pepper into rounds, chop garlic chives, and make the sauce (red chili pepper powder 5T, plum extract 2T, juice of half a lemon, anchovy fish sauce 2T, minced garlic 1T, sugar 1T).
Squeeze out the liquid from the pickled radish, then mix in garlic chives, cheongyang chili pepper, and the sauce.
Add the oysters and gently toss one more time.

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