Oyster Gochujang Braised

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200g of oyster meat cleaned for consumption. Check that Skin or peel is not mixed in and store cold, taking it out just before cooking.
2. Mix gochujang Korean chili paste, soy sauce, sugar, garlic, and water evenly to make the sauce. Slice onion thickly.
3. Put onion and oysters into cooking pot and pour the seasoning sauce.
4. When boiling, reduce to medium-low heat, cover, and cook for 10~15 minutes. Reduce the time for the leaves Vegetables to prevent them from becoming mushy.
5. Heat shellfish until the flesh becomes opaque and firm all the way through. Do not leave it raw.
6. Open the lid and simmer for an additional 2~3 minutes so the seasoning is evenly absorbed. Turn off the heat before the bottom dries out.

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