A quick and delicious banchan (side dish). You can find frozen oysters in the freezer aisle of most Korean markets. They are typically smaller than the large, fresh oysters in American seafood markets. —INGRAIN, Summer 2019
1 medium daikon radish
1 tablespoon kosher salt
2 tablespoons eojang (fish sauce)
2 teaspoons sugar
2 cloves garlic
¼ cup gochugaru
8 ounces frozen oyster meat
1 tablespoon sesame seeds (toasted)
1 medium daikon radish into matchsticks and place in a medium bowl. Sprinkle 1 tablespoon kosher salt on top, toss to combine, and set aside for 10 minutes. Squeeze excess water out of radishes.
2 tablespoons eojang (fish sauce) + 2 teaspoons sugar (or to taste) + 2 garlic cloves (minced) + 1 scallion (chopped; white and light green tops only) + ¼ cup gochugaru (red pepper flakes; or to taste) in a small bowl.
Fish sauce mixture into radishes with your hands or a rubber spatula. Gently mix in 8 ounces frozen oyster meat (thawed, rinsed, and drained) and sprinkle with 1 tablespoon toasted sesame seeds. Refrigerate for up to 3 days.