Pan-fried oysters on skewer (kul sanjok)

4 Servings

Ingredients

Quantity Ingredient
⅔ pounds Fresh oysters
7 Thin; green onions
2 tablespoons Soy sauce
1 teaspoon Red pepper powder
1 teaspoon Minced green onion
1 teaspoon Minced garlic
½ teaspoon Sesame oil
⅓ teaspoon Pepper
3 tablespoons Corn oil for frying
Skewers

Directions

SEASONING SAUCE

(1) Wash fresh oysters in weak salted water, carefully shaking by hand.

Rinse in cold water and drain. (2) Wash thin, green onions and cut the same length as oysters. (3) Mix soy sauce, minced garlic, minced green onion, red pepper powder, pepper and sesame oil to make seasoning sauce. (4) Assemble oyster and green onion onto wooden skewer and pour seasoning sauce over. Let set for 10 minutes. (5) Preheat oil in pan and fry each assembled skewer.

by Jun Ryun Wang Note: *Oysters taste better broiled in oven rather than cooked over grill. *When assembling raw materials on skewer, grease skewer so that they will come off easily. It is better for skewer to be a little longer than assembled inredients for ease of handling during cooking.

From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .

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