(upbeat music)
- Hello everybody!
It's so windy today!
I'm in front of Chelsea Market in New York City.
All my hair is going every direction because it's so windy.
And cold.
So today I'm going to make a really delicious side dish.
My favorite side dish made with fresh oysters.
Where can I find fresh oyster?
I need to find somebody who can shuck oysters.
This Chelsea Market, there is a fish market that's like
always full of tourists but that's where I go.
I like to buy really fresh oysters.
I will take them home and then I will just mix
with my Korean seasoning sauce.
It will turn into really delicious side dish.
It's called Gulmuchim, seasoned oysters.
Let's go into the market!
(lively music)
Where is it from?
- New Brunswick.
- From Canada?
- Canada, yeah.
- There you go.
I am home!
I've brought this.
Let's make Gulmuchim.
This is lemon and sauce.
I don't need this guy because I'm making Korean side dish
with really fresh oysters.
I don't have to wash even,
because it's already clean.
The oyster shucker, the guy cleaned.
Let's take out this oyster.
I just all take out from the 24 small oysters.
This is only four ounces.
A little more than four ounces.
And I'll use one green onion.
And one garlic.
Hot pepper flakes, just one tablespoon.
Soy sauce, one tablespoon, same amount.
And sugar, quarter teaspoon, just a little bit.
And sesame oil, two teaspoons.
Sesame seeds, also around two teaspoon.
Look at that!
It looks already delicious, isn't it?
All delicious sesame seeds, sesame oil inside, and garlic,
this mixture combination is really really good.
And just mix, like this.
Isn't it easy?
Already one side dish I made it.
I'm making Doenjang-jjigae here.
And then, I'll just eat it.
Today's special side dish is this Gulmuchim.
Seasoned fresh oysters and with rice,
Doenjang-jjigae.
And also I needed some green,
so I made this Chrysanthemum greens.
It's Ssukgaht in Korean, Ssukgaht-namul.
Kimchi, Ojingeojeot, fermented squid,
and this is pickled perilla leaves.
This is kind of my table setting.
Rice, mm, rice looks so good.
Yummy.
Very fresh. It smells like ocean, wow.
Doenjang-jjigae.
Kkaennip-jangajji.
This year I grew my Kkaennip, perilla leaves.
I made pickled perilla leaves.
This is awesome taste.
Like this,
Make a pouch with my chopsticks.
Little like this, scoop it.
Make a little Bibimbap like this.
Then eat.
It's savory and sweet and kind of soft,
when you break the oysters,
Sweetness comes out.
If you love fresh oysters,
you'll love this.
I used to make this all the time when I lived in Korea.
I was raised in a harbor city,
so there were a lot of abundant seafood.
Today, we made Gulmuchim,
seasoned oysters, Korean side dish.
Enjoy my recipe, see you next time!
Bye!
(upbeat music)