Ttukdak Hyung's Oyster Oil Pickle

Name: Ttukdak Hyung's Oyster Oil Pickle
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: oysters : 1kg; olive oil : 500ml; minced garlic : 70g; peperoncino : 5g; dried parsley : 5g

A fragrant and spicy oyster oil pickle made by marinating fresh oysters in olive oil, garlic, and peperoncino.

55 min Difficulty Normal Meat & mains

Main ingredients

oystersolive oilgarlicpeperoncino

Ingredients needed 2 servings

oysters : 1kg

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oysters olive oil garlic peperoncino

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olive oil : 500ml

minced garlic : 70g

peperoncino : 5g

dried parsley : 5g

Recipe

Place 1kg of thoroughly washed oysters in a pot and boil until all moisture has completely evaporated.
Once all moisture is gone, add 500ml of olive oil, 70g of minced garlic, 5g of peperoncino, and 5g of dried parsley, then bring to a boil to complete the oyster oil pickle. Store in a glass jar for up to two weeks.
Bring 1L of water to a boil, add 100g of pasta and 10g of salt, and cook until done.
Remove the cooked pasta and reserve 50ml of pasta water.
In the same pan used for the pasta, combine 100ml of oyster oil pickle, 50ml of white wine, and 1 tablespoon of oyster sauce. Mix well and season to taste with salt and pepper.
Transfer to a serving bowl and sprinkle with pepper, oyster oil pickle, squid, salt, and lemon juice.
In the pan, add oyster oil pickle, squid, salt, pepper, and lemon juice, and grill until golden brown.
Transfer the grilled squid to the bowl, slice it, and garnish with parsley to finish.

Place thoroughly washed oysters in a pot and boil until all moisture has completely evaporated.
Add olive oil, minced garlic, peperoncino, and dried parsley to the dehydrated oysters and simmer together to infuse flavor.
Boil thoroughly until all ingredients are well combined, then transfer to a glass jar for storage—your flavorful oyster oil pickle is ready.

Cooking tips

Season to taste with salt and pepper.
When making oyster oil pickle, ensure oysters are thoroughly cleaned and boiled until all moisture has fully evaporated for a clean, fresh flavor.

Recommended for

Those who want to make oyster oil pickle using fresh oysters and use it in various dishes like pasta or salads.
People who enjoy the exotic blend of spicy peperoncino, fragrant garlic, and olive oil in their oyster pickle.
Those looking to prepare a quick, shelf-stable pickle that allows them to enjoy oyster flavor for a long time with proper refrigeration.

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