Oysters have long traditions many nations have their food’s ingredients. From the prehistoric era to the present day restaurants, many people eat “rich, sweet, briny, creamy” oysters throughout meal time. In very shallow waters they are gathered by hands and scrapes oysters into a pile, then scoops them up with rake or tongs.
Oysters are eaten on the half shell, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed or broilled and so on.
In Korean cuisine, it is cooked various ways as the above.
The video at the above introduced some of the ways of cooking.
- 굴찜 – 굴찜 is steamed version of raw fresh oysters. It has aroma and chewing sensation, so is famous in Korea too.
- 굴국 – a soup version of oysters in it. The refreshing feeling is great.
- 굴전 – 굴전 is kind of 전 cooked with 굴 as central ingredient with other ones too. 전 is small pancake grilled with oil. Oily immersed flour is combinated with 굴, which has addictive tastes like 오코노미야키.
- 굴밥 – 굴 is also mixed with steamed rices. 굴밥 is the menu. 굴밥 has various ways of seasonings, one of the most simple but tasteful seasoning is Korean traditional 간장 sauce.
- 굴보쌈 – 굴보쌈 is wrapping menu which wraps 굴, 무말랭이 with napa leaf. The fresh first bite and savory development of deeper taste, it is also good for people who do not want to eat hot spicy too rotten 김치.
- 생굴 – 생굴 is raw fresh oysters. It is taken with 초고추장 dipping sauce. It is also recommended menu when we eat 굴 in travelling too.