#OysterMuchim (Seasoned Raw Oysters)

20251130 #breakfastdiary day 1574, 11°C/partly cloudy, 20 min/exercise (M) This is the kind of oyster muchim that's been popping up a lot lately under the name #FlowerOysterMuchim. For the most part, nearly all foods look better arranged neatly like this rather than all mixed together. In other words, it's Instagrammable. Approx. 664kcal #OysterMuchim

1 bag oysters, 3 cloves garlic, chives to taste, 2T chili powder, 2T sesame seeds, (dressing) 2T soy sauce, sesame oil and plum extract and lemon juice, 1T each

1. Sprinkle a little salt on the oysters and rinse under running water 2-3 times. 2. Finely mince the garlic and chives. 3. Mix 2T soy sauce with 1T each of sesame oil, plum extract, and lemon juice to prepare the dressing. 4. On a plate, arrange the oysters, chives, chili powder, sesame seeds, and garlic in that order, drizzle with the dressing from step 3, and toss lightly. 5. Eat wrapped in gopchang-gim with multigrain rice and oysters on top.