Main ingredients 🥩
oysterseggsgreen onionsmirinmonosodium glutamateoyster sauce
Okjubu's Oyster and Egg Stir-Fry
A simple, nutritious, and moist stir-fry dish combining the milk of the sea—oysters—with soft eggs for a delicious bite.
🙋 Recommended for
- ⭐ Those who want to make a quick, nutritious side dish using fresh seasonal oysters
- ⭐ People who prefer soft and moist egg dishes
Ingredients needed 🛒2 servings
- 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
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.
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