Sort ingredients
jammiepops
QR Code
Listen
PdfHeat the oil in a pan and gently fry the spring onions, garlic and ginger until soft.
Stir through the gochujang and fry for a minute.
Then add the soy sauce, sesame oil and lime juice and keep in a warm spot.
Heat a barbecue to a medium heat and place the oysters over indirect heat, flat side facing up with the hinge towards you.
Close the barbecue lid. After 4-5 minutes remove with tongs – the lids probably won't have opened – and put onto a tray with a scrunched-up clean tea towel to keep the oysters sitting upright.
Using a folded clean tea towel and an oyster knife, gently prise the top shell from the oyster, cut the adductor muscle and if you wish, flip the oyster over.
Nestle the oysters onto a serving platter filled with coarse sea salt or pebbles, spoon a little of the sauce over and serve immediately.