Jang Ho-jun's Soy-Ginger Braised Oysters
A savory-sweet, soy-braised oyster side dish infused with the subtle, zesty aroma of ginger, perfect with rice.
Ingredients needed 3 servings
Recipe
Cooking tips
- The key to a tender texture is to blanch the oysters first and set them aside before reducing the sauce. If you simmer them from the start, they will shrink excessively and become tough.
- As it cools, the braised oysters become chewier, like a type of Korean sweet-and-crispy snack (gangjeong), and the flavor intensifies. It keeps well as a side dish or can be used as a topping for rice cooked in a pot (sotbap).
Recommended for
- Those looking for a hearty, nutritious winter preserve that can be enjoyed for a long time.
- Those seeking a savory, umami-rich braised topping to serve over rice dishes such as sotbap (rice cooked in a pot) or deopbap (rice bowls with toppings).
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