Sung Si-kyung's Oyster Butter Yaki

Name: Sung Si-kyung's Oyster Butter Yaki
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 pack fresh oysters; 3–4 scallions; a little flour; a little cooking oil; 1 1/2 tbsp soy sauce; 1 pat butter

A super simple dish of seasonal oysters lightly coated in flour, pan-fried in scallion-infused oil until golden, then quickly stir-fried with soy sauce and butter for added flavor.

15 min Difficulty Easy drinking snack

Main ingredients

oystersscallionsfloursoy saucebutter

Ingredients needed 2 servings

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oysters scallions flour soy sauce butter

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1 pack fresh oysters

3–4 scallions

a little flour

a little cooking oil

1 1/2 tbsp soy sauce

1 pat butter

Recipe

Gently rinse the fresh oysters under running water to remove any impurities, then drain thoroughly in a colander.
While the oysters are draining, wash the scallions clean and chop them finely.
Lightly and evenly coat the drained oysters with flour.
Heat a pan with cooking oil, add the white parts of the scallions first, and stir-fry until fragrant to make scallion-infused oil.
Add the floured oysters to the pan and stir-fry until the outside turns golden brown.
Once the oysters are somewhat cooked, drizzle soy sauce around the edge of the pan to season.
Add the butter and stir-fry together to coat with a rich, nutty flavor.
Finally, add the remaining green parts of the scallions, toss lightly, then turn off the heat and transfer to a plate to serve.

Rinse the oysters, drain well, and coat lightly with flour. Chop the scallions.
Heat cooking oil in a pan, make scallion-infused oil, then add the oysters and stir-fry until golden.
Add soy sauce, butter, and the remaining scallions in order, stir-frying to enhance the flavor and finish.

Cooking tips

Rinse the oysters only briefly under running water; scrubbing too hard will wash away their natural flavor.
Coating the oysters in flour before cooking prevents excessive moisture loss and helps the sauce cling better.
Drizzling the soy sauce around the edge of the pan is key to developing a smoky, aromatic flavor.