Raw Oyster marinated with Korean hot pepper paste and cilantro

You can say it is a spicy salad with raw oysters because it contains lots of tomatoes, herbs, and plump oysters. It is perfect to serve it with steamed rice on a hot summer day.

INGREDIENTS:

1 dozen Frozen Oysters, thawed in cold water

1/2 English Cucumber, deeded and cut into sticks

1 cup Cilantro (roughly chopped)

10 Cherry Tomatoes, halves

3 tablespoons Red Wine Vinegar

2 tablespoons Light Soy Sauce

1 tablespoon Sugar

1 tablespoon Korean Red Chilli Flakes

1 teaspoon White Sesame Seeds, toasted

DIRECTION:

1. In a large mixing bowl, add all ingredients. Gently toss until the oysters are coated with the sauce. Serve immediately with steamed rice.

Korean Seasoned Oyster

INGREDIENTS:

1 dozen Fresh Oysters (I used Korean frozen oysters)

2 stalks Green onion, cut into 5 cm long

MARINADE:

2 Garlic Cloves, minced

1 tablespoon Soy Sauce

1 tablespoon Korean Red Chilli Flakes

1/2 teaspoon Sugar

2 teaspoons Sesame Oil

2 teaspoons Sesame Oil, toasted

DIRECTION:

1. Thaw the frozen oysters in room temperature.  Carefully clean off the dirt and sand around the black edges; rinse and drain them well.  Place them in a mixing bowl.

2. In a small bowl, mix all marinade ingredients together.

3. Combine oysters, marinade, and green onion in the mixing bowl.  With a wooden spoon, gently mix the oysters until each of the oysters is coated with sauce.  Serve cold.