Spicy Oyster Salad recipe - ingredients, nutrition and when to eat it
This side dish tosses plump raw oysters with radish and minari in a tangy, spicy dressing.
This side dish tosses plump raw oysters with radish and minari in a tangy, spicy dressing. It is especially good with a winter dinner or alongside meat dishes when you want to perk up the appetite.
Seafood · 15 minutes to cook
Nutrition (per 221g serving): 166.1 kcal · protein 13g · carbohydrate 17.9g · fat 4.3g · sodium 656.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the oysters briefly, as prolonged washing or vigorous rubbing can soften the flesh.
Tips: Toss just before eating to preserve the crisp texture of the radish and minari.
Tips: Drain the oysters well in a colander, as excess water will thin the sauce.
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Ingredients (1 serving)
- Oysters — 100 g
- Radish — 60 g
- Minari (Korean water celery) — 30 g
- Korean chili flakes — 1 Tbsp
- Garlic — 1 pc
- Vinegar — 2 tsp
- Fish sauce — 1 tsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp