Spicy Miso Smoked Oysters with Crispy Garlic

Instructions

1. 1

   Shuck the oysters, reserving their liquor. Rinse the oyster meat gently and pat them dry with paper towels. Set aside.

   ~10 min
2. 2

   In a small bowl, whisk together the white miso paste, sake, mirin, gochujang, and sesame oil until smooth. This is your spicy miso glaze.

   ~3 min
3. 3

   Thinly slice the garlic cloves. Heat the neutral oil in a frying pan over medium heat. Add the garlic slices and fry until golden brown and crispy, about 3-5 minutes. Be careful not to burn them. Remove the crispy garlic with a slotted spoon and drain on paper towels. Reserve the garlic-infused oil.

   ~8 min
4. 4

   Prepare your smoking gun according to its instructions. Place the shucked oysters on a tray or in a clean, shallow dish. Generously brush each oyster with the spicy miso glaze, ensuring it's well coated.

   ~5 min
5. 5

   Place the glazed oysters in a clean, heat-safe container or under a cloche. Fill the smoking gun with wood chips and ignite. Fill the container with smoke, ensuring the oysters are well enveloped. Let them smoke for 15-20 minutes, depending on your desired smokiness. You may need to replenish the smoke.

   ~20 min
6. 6

   Carefully remove the oysters from the smoking container. Gently brush them with a little of the reserved garlic-infused oil.

   ~2 min
7. 7

   Arrange the smoked and glazed oysters on a serving plate. Garnish generously with the crispy garlic shards and thinly sliced scallions.

   ~3 min