In Korea oysters, or gul (굴), have a long history. There is evidence of oyster consumption in Korea dating back to at least 8,000 years ago. Gul Muchim is one of the most popular ways to prepare oysters.
12 ounces shelled oysters
2 large leeks
1/4 Asian (Nashi) pear (about 4 ounces)
2 red chile peppers
Salt Water Wash
1 tablespoon salt
2 cups water
2 tablespoons pure red chile powder
2 cloves garlic
1/2 ounce ginger
2 ounces white radish (substitute one red radish)
1 teaspoon rice vinegar
1/2 teaspoon honey
Mix salt water wash.
Add oysters to salt water and gently wash.
Drain oysters and discard water.
In a mortar, combine garlic, onion, ginger and radish.
Pulp into a coarse paste with pestle.
Or place in a blender with just enough water to blend into a coarse paste.
Transfer to a mixing bowl, add chile powder, honey, and rice vinegar, and mix well.
Cut the leeks in half lengthwise, then each half into thirds.
Cut the resulting sections into about 1 1/2 inch lengths.
Cut the pear into very thin strips about 1/4 inch wide by 1 1/2 inches in length.
Slice the peppers in half from top to bottom, then slice into thin “threads” also from top to bottom.
Gently mix oysters and vegetables.
Add seasoning mix and toss gently.