Cycle 12 – Item 355
26 (Sun) December 2021
Spaghetti with Oysters
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
Gul (굴) is oyster. In Korea, farmed oysters are available year-round to a limited extent, but wild oysters come into season during the winter, when oyster dishes peak in popularity. They’re enjoyed raw with a dip of soy-garlic sauce, pickled with chilies, made into jeon, or added as an ingredient in soup dishes.
With fresh wild oysters, I attempted to recreate that amazing pasta dish at Rossini (see 12.351 Spaghetti with Oysters).
It turned out pretty well. I used an appropriate amount of oysters for a single serving (about 1/4 cup) but too much pasta (100 g), at least too much in comparison to the restaurant’s dish (less than half, perhaps).
2 important breakthroughs for future oil/wine-based sauces: thickly sliced garlic (rather than minced) + garlic chives (rather than parsley).
(See also GLOBAL FOOD GLOSSARY)