Gulmuchim with Orange

Gulmuchim is a beloved Korean side dish or banchan (반찬) and I’m excited to share with you my take on this classic recipe. By adding a touch of orange, I've created a delightful variation that brings a tangy twist to the traditional gulmuchim.

I love the way the punchy, briny oysters get infused with the essence of orange from the juice, creating a refreshing twist on this beloved Korean dish! The tangy flavors of the citrus also perfectly complement the nutty sesame undertones. Whether you're a fan of Korean cuisine or simply looking for a healthy and flavorful side dish, give this orange-infused gulmuchim a try! It’s easy, simple, and totally stunning.

Gulmuchim with Orange

• 2 cups of raw oysters (fresh shucked would be amazing but frozen works great too)
• 2 mandarin oranges or Korean yuja citrus (or any citrus that looks good)
• 2 scallions, sliced
• 1 TBSP fish sauce
• Pinch of salt
• Big pinch of gochugaru
• Big pinch of sesame seeds
• 1 tsp sesame oil

Prep the oysters. Thaw the frozen oysters in a bowl of water and a fat pinch of salt. If fresh, shuck them and set aside.

Make sauce. Cut the tops of the oranges and scoop out the juicy flesh into a bowl. Reserve orange skin shells for serving. Combine scallions, fish sauce, salt, gochugaru, sesame seeds, and sesame oil with orange juice (strained if you like).

Plate and enjoy. Add thawed or fresh oysters to the sauce, mix, and adjust to taste. It should be salty, a little sweet, and punchy. Scoop into orange skins and enjoy with hot rice.