Meditate on Gulmuchim 굴무침
It's official, Cult. Winter's here, the holidays are in the rearview, and our resolutions are...shall we say...in progress? Fast forward to comforting soups and spicy food like Korean Galmuchim 굴무침 (seasoned fresh oysters) the balm of the winter soul, and the enormously cheerful and encouraging words of Sam Sifton (New York Times).
"You've just got to breathe. You've just got to get through whatever it is this morning has brought you and remember that there are people who love you and people you love, and if you can get to the market on the way home you can cook for them and make them feel better and in doing so feel better yourself." Thank you, Sam.
Our lovely friend, culinary artist Monica Lo of @SousWeed made Korean Gulmuchim 굴무침 and shared her uber-simple recipe with us below. Check out her video on our IG. Thank you, Monica. Make and serve on steaming hot rice: It will satisfy your soul.
- 20 fresh shucked oysters
- 1 garlic clove, minced
- 1 green onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon hot pepper flakes
- ¼ teaspoon sugar
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds