Korean Spiced Fried Oysters* Recipe
Daikon Vinaigrette, Kimchee, Crème Fraîche, Caviar
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Ingredients
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Fried Oysters
Daikon Vinaigrette
Kimchee
Crème Fraîche
Caviar
Method
Fried Oysters
- 1
Prepare the Oysters
Rinse the fresh oysters under cold running water and pat them dry with paper towels.
- 2
Set Up the Breading Station
In a shallow dish, combine all-purpose flour, cornstarch, gochugaru, salt, and black pepper. In another shallow dish, beat the eggs until well combined.
- 3
Bread the Oysters
Dip each oyster first into the flour mixture, then into the beaten eggs, and finally back into the flour mixture. Make sure they are well coated.
- 4
Fry the Oysters
In a deep skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded oysters in batches, frying until golden brown on each side, about 2-3 minutes per side. Remove and drain on paper towels.
Daikon Vinaigrette
- 5
Prepare the Daikon
Peel the daikon radish and slice it into thin matchsticks.
- 6
Make the Vinaigrette
In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and a pinch of salt. Add the sliced daikon and toss to coat. Set aside to marinate for at least 15 minutes.
Assembly
- 7
Plate the Dish
On a serving platter, arrange the fried oysters, spoon the kimchee beside them, drizzle with daikon vinaigrette, add dollops of crème fraîche, and finish with a sprinkle of caviar.