Festive Oysters: Gochujang Vierge Sauce and Tart Sour Cream🦪🔥

Oysters are always a safe bet for holiday meals. But why not try something new this time? Last year, I came across a beautiful recipe by Chef Martin Maumet in a culinary magazine, and I absolutely wanted to try it out this year. The result is truly superb, with a wonderful balance between the iodine and chewiness of the oysters, the spiciness of the gochujang, and the acidity of the cream!

This is a must-try recipe for the holidays.

⏱️ Time

• Prep time: 15 minutes
• Resting time: 1 hour
• Cooking time: 5 minutes
• Total time: 1 hour 20 minutes

Ingredients 📝

For the sour cream

• 100 g liquid cream
• Zest of one organic lemon (grated)
• 20 g lemon juice
• 10 g rice vinegar
• Fine salt
• Ground black pepper

For the gochujang vierge sauce

• 30 g neutral oil (sunflower or rapeseed)
• 40 g peeled and finely chopped shallots
• 1 finely minced garlic clove
• 10 g gochujang (Korean chili paste)
• 20 g soy sauce
• 10 g rice vinegar

For serving

• 12 oysters (large ones, preferably size 1 or 2)
• Gochugaru (chili flakes)
• Coarse salt (to stabilize the oysters on the plate)

Preparation 👩‍🍳

1. Prepare the sour cream

1. In a bowl, mix the liquid cream, lemon zest, lemon juice, and rice vinegar.
2. Season with salt and pepper.
3. Refrigerate for 1 hour to allow the acidity to naturally thicken the cream.

2. Prepare the gochujang vierge sauce

1. Heat the oil in a small pan over low heat. Add the shallots and garlic, then heat gently for 1 or 2 minutes without browning.

1. Transfer the hot mixture to a bowl to stop the cooking.
2. Add the gochujang, soy sauce, and rice vinegar. Mix well.

1. Let it infuse at room temperature until completely cooled. Remove any excess oil if necessary.

3. Serve the oysters

1. Carefully open the oysters with an appropriate knife. Detach them from their shells and rinse them if necessary to remove any shards.
2. Arrange the oysters on a bed of coarse salt to keep them stable.
3. Garnish each oyster with 1 teaspoon of sour cream and 1 teaspoon of gochujang vierge sauce.
4. Finish with a pinch of gochugaru to add a spicy and colorful touch.