12.355 Spaghetti with Oysters

Cycle 12 – Item 355

26 (Sun) December 2021

Spaghetti with Oysters


by me

at home

-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).

I busted out my triple burner camping stove, which provides heat when necessary (see for example 12.229 Fried Rice).
Like this.

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).


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