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GRILLED WINTER POINT OYSTERS WITH KOREAN BARBECUE SAUCE
Total Time: 1 hour
Yield: 2 dozen
- 1 tablespoon vegetable oil
- 1 white onion, chopped
- 2 tablespoons fresh ginger, finely minced
- 3 cloves garlic, chopped
- 1 tablespoon packed brown sugar
- 1/3 cup fermented black bean puree
- 1/3 cup fermented chili paste
- 1/3 cup rice wine vinegar
- 1/3 cup hot water
- 1 teaspoon sesame oil
- 24 Winter Point oysters
- 1 ½ cups prepared coleslaw
- 2 ounces salted potato chips
- Pour oil into a Dutch oven or large saucepan set over medium heat. Add onions, ginger, and garlic; cook, stirring often, until the onions start to stick to the pan, about 10 minutes. At this point add 1/4 cup of water to deglaze pan. Cover, reduce heat to low, and cook until soft, another 10 minutes.
- In a medium bowl, whisk together remaining ingredients, except sesame oil, and add to the pan. Continue cooking on low, partially covered, until mixture reduces by half, about 25 minutes. Scrape the bottom once in a while to make sure it’s not sticking or burning.
- Transfer mixture to a food processor, add sesame oil, and puree until smooth.
- Pass through a fine-mesh strainer.
- Place live oysters on a hot grill. When they start to pop open, remove from heat and open them completely. Using an oyster knife, sever the muscle on both sides of shell. Spoon sauce to cover the oysters, return to heat until the sauce starts to sizzle.
- Place oysters on a platter. Top with coleslaw and potato chips.
Shin Grand Food Trading Ltd.
Business Address : 6611 Minoru Blvd., Richmond, BC, Canada
Vancouver Tel : 001-778-239-1268
China Tel : 137-9976-8296