15 - 20 minutes
1 dozen Bristol Farms oysters
1 tablespoon sriracha
1 tablespoon Chung Jung One Gochujang chili sauce
Tabasco to taste
Fresh seaweed (for garnish)
Rock salt (for garnish)
Lightly whisk sriracha and gochujang with a small splash of Tabasco and lime juice, to taste.
Gently spoon sauce over oysters just before serving.
Plate oysters over ice. Serve immediately with chilled white wine or sparkling water.