Okjubu's Oyster and Egg Stir-Fry

Name: Okjubu's Oyster and Egg Stir-Fry
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: oysters 1 pack (about 150-200g); eggs 6; green onions 3-4 stalks; salt 1 tablespoon (for washing oysters); mirin 1 tablespoon; monosodium glutamate a pinch; oyster sauce 1 tablespoon; vegetable oil as needed; black pepper a pinch

A simple, nutritious, and moist stir-fry dish combining the milk of the sea—oysters—with soft eggs for a delicious bite.

10 min Difficulty Easy Meat & mains

Main ingredients

oysters eggs green onions mirin monosodium glutamate oyster sauce

Ingredients needed

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oysters eggs green onions mirin monosodium glutamate oyster sauce

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2 servings

Recipe

Dissolve 1 tablespoon of salt in water, add oysters, gently swirl to rinse, then drain through a sieve to remove moisture.
Cut green onions into 3-4 cm pieces for easy eating.
In a bowl, crack 6 eggs, add 1 tablespoon of mirin and a pinch of monosodium glutamate, and mix thoroughly until no lumps remain.
Heat a pan, add vegetable oil, and sauté only the white parts of the chopped green onions first to release their fragrance.
When the onion aroma rises, add the drained oysters and 1 tablespoon of oyster sauce, and stir-fry together.
Once the oysters are partially cooked, pour in the beaten egg mixture and gently stir like scrambled eggs until softly set.
When the eggs are just tender and moist, sprinkle the remaining green onion greens and a pinch of black pepper, and lightly toss to finish.

Rinse oysters in salted water and drain well; chop green onions to desired length.
Mix eggs with mirin and monosodium glutamate until smooth.
Heat oil in a pan, add white parts of green onions, oysters, and oyster sauce, and stir-fry.
Pour in egg mixture, scramble, then add remaining green onions and pepper to finish.

Cooking tips

Rinsing oysters in salted water effectively removes fishy odor and impurities while preserving their shape.
For a much softer texture, turn off the heat just before the eggs are fully cooked, leaving them slightly moist.

Recommended for

Those who want to make a quick, nutritious side dish using fresh seasonal oysters.
People who prefer soft and moist egg dishes.

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