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14 recipes found.

A refreshing, crisp radish salad with fresh oysters coated in sesame oil for a chewy texture, seasoned with a tangy-sweet, savory dressing that makes it the perfect side dish to enhance rice.

Fresh oysters seasoned for immediate serving with lemon, red pepper flakes, anchovy fish sauce, and sliced chestnuts.

Traditional pressure cooker oyster rice made without soaking the rice, using moisture from radish and kelp to achieve a firm, chewy texture.

From salting napa cabbage to layering seokbakji, a fail-proof traditional gimjang kimchi with 50 years of expertise

A premium white jjamppong where the deep flavor of fresh seasonal oysters and the sweet, fragrant taste of winter Chinese chives melt into a refreshing, spicy broth.

Sauté fresh oysters lightly in sesame oil to eliminate fishy odor, then simmer with pickled radish and cold rice over low heat for a simple and delicious oyster rice dish.

A winter soup of tender maesaengi and fresh oysters in a savory dried-anchovy and kelp broth.

A fusion jjamppong with a golden 1:2 ratio of heavy cream to milk, enhanced with the spicy tang of green chili peppers for a rich, savory, and slightly spicy dish without greasiness.

A deep-flavored kalguksu with fresh seasonal oysters generously added to a clear, refreshing vegetable broth

Oysters briefly blanched to control moisture, coated with starch and egg, then pan-fried until moist and tender

A French-style oyster stew that maximizes the rich flavor of plump oysters with wine and vegetables.

A premium oyster miyeok guk with deep flavor from rice washing water and tuna sauce, enhanced with fresh seasonal oysters for a refreshing taste.