Seosan Oysters

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Seosan in Chungcheongnam-do Province is known for its oysters. Oysters are tasty as is, but we hear that thanks to a particular trait of Seosan oysters, there's a special method of eating them. We take you there in today’s Close Up.

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On this mudflat just off Ganwoldo Island in Seosan, Chungcheongnam-do Province. fishermen are gathered for the oyster harvest.

[Soundbite] Yoo Myeong-geun(Expert Maker of Salted Oysters) : "Waters off Ganwol-do Island are very high temperature in summer and very cold in winter. This environment produces very chewy oysters with a strong scent."

The tidal range is wide in this region. The oysters that grow here are small in size but have firm flesh. The oysters in Seosan are prepared in an ingenious and very tasty way. So today we will try making 'salted oysters with hot pepper,' known as Eoriguljeot in Korean. First clean the oysters using seawater several times.

[Soundbite] Yoo Myeong-geun(Expert Maker of Salted Oysters) : "Washing oysters with fresh water reduces their freshness and fails to rein in the fishy odor. But using seawater boosts freshness and restores the oysters' unique aroma."

Wash them thoroughly to remove any debris attached to the oysters. Then pickle the oysters with bay salt. Then comes the fermentation which is the most important process. The salted oysters are placed inside a jar which is kept at a temperature of about 20 degrees. Maintaining this temperature is key to preventing the oysters from going bad. After 15 days of maturing the oysters are then mixed with red pepper powder. Using chili powder is the characteristic of pickled oysters in this region. Nowhere else in the country do we see salted oysters as bright-red as they are here. The delicacy is done. How do the locals enjoy it? Oysters are found even in cooked rice which also interestingly includes veggies. A spoonful of the pickled oysters is laid on the rice. It looks delicious. This is what's called rice with spicy oysters, a very simple but tasty treat. Some people may have concerns about the saltiness of pickled food. Here's a way to adjust the salt level while still enjoying the red pepper-seasoned oysters. These are cabbage wraps! This oyster salad dish also looks quite visually appealing. First slice up some cabbage, onions and pear to which the spicy oysters are added. We also need to make the sauce. For this, soy sauce, vinegar, sugar, grape seed oil and lemon juice are thoroughly mixed. Minced chili pepper, garlic and apple are also added.

[Soundbite] Ryu Ji-na(Culinary Researcher) : "Salted oysters with hot pepper can have a fishy taste. Adding lemon juice or white wine in the sauce can tackle this problem."

The amazing sauce is drizzled over the prepared veggies and oysters. Make sure all of the ingredients are coated with the sauce. The salad is then placed on adorable cabbage leaves for a lovely presentation. This is a great way to reduce the saltiness by way of adding lots of veggies which are also a rich source of vitamins. Salted oysters with hot pepper is a popular local dish from Seosan full of nutrients such as protein, calcium and taurine. Spice up your appetite and replenish your energy with red hot pickled oysters this spring.