koreanbanchanoysterpescatarianrawquickspicy

Gul Jeot

Name: Gul Jeot
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 300 g shucked raw oysters, well chilled; 5 g fine sea salt; 500 ml cold water; 18 g gochugaru; 12 g garlic, finely minced; 5 g ginger, finely grated; 20 g fish sauce; 6 g toasted sesame seeds; 5 ml sesame oil; 25 g spring onion, finely sliced; 4 g sugar

Gul Jeot is a bright, briny oyster dish coated in a vivid red seasoning of gochugaru, garlic, ginger, and sesame. It is cool, tender, spicy, and deeply savory, with a clean ocean flavor balanced by fresh spring onion and a touch of sweetness.

15 min

2 servings

123 kcal

Korean

Ingredients

Oyster base

300 gshucked raw oysters, well chilled
5 gfine sea salt
500 mlcold water

Seasoning paste

18 ggochugaru
12 ggarlic, finely minced
5 gginger, finely grated
20 gfish sauce
6 gtoasted sesame seeds
5 mlsesame oil
25 gspring onion, finely sliced
4 gsugar

Instructions

1
Rinse the chilled oysters very gently in the cold water with the fine sea salt, swishing just enough to remove any grit. Drain well in a sieve, then let them sit for 2 minutes so excess water drips away; watery oysters will dilute the seasoning.
2
In a medium bowl, mix the gochugaru, garlic, ginger, fish sauce, toasted sesame seeds, sesame oil, spring onion, and sugar into a loose red paste. Stir until the sugar dissolves and the gochugaru is evenly moistened.
3
Add the drained oysters to the seasoning paste and fold very gently with a spoon or clean gloved hand until every oyster is coated. Avoid overmixing so the oysters stay plump and intact.
4
Taste a little of the seasoning from the bowl and adjust only if needed: Gul Jeot should be briny, spicy, lightly sweet, and aromatic. Transfer to a chilled serving dish and serve immediately, or rest for 5 minutes in the refrigerator for the flavors to meld slightly.
5
Serve cold as a small banchan with warm rice, or alongside other Korean dishes. Eat the same day for the best texture and freshness.

Nutrition per serving

123 kcal

Calories

10g

Protein

Carbs

Fat

Fiber

Notes

•For a beginner-friendly version, buy professionally shucked oysters from a trusted fishmonger and keep them below 4 C until serving.
•If the oysters release a lot of liquid after draining, pat them very lightly with paper towel before seasoning.
•This quick version is designed for immediate eating, not long fermentation.
•A few drops of maesil-cheong or extra sugar can soften the heat if your gochugaru is very sharp.

Background

Gul Jeot is a Korean jeotgal, a family of salted seafood dishes that have long been used as both side dishes and flavoring ingredients. Oyster versions are especially appreciated in coastal regions during the cold months, when oysters are sweetest and safest. Unlike fully fermented jeotgal, this quick household style is often mixed and eaten fresh.

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