…it is the most important staple food in Korean cuisine. No table is complete without it!
Kimchi with Fresh Oysters
Prep time
Cook time
Total time
Author: The Squishy Monster
Ingredients
- Large head of Napa cabbage
- ¼ c coarse sea salt
- ½ cup of Korean pepper flakes (Gochugaru)
- 4 garlic cloves
- ½ tb ginger
- 3 green onions
- ½ tb fish sauce
- ½ tb of baby brine shrimp
- 1 c previously frozen oysters
Instructions
- Soak your sliced leaves in a combination of water and salt for at least 2 hours.
- Turn over the leaves whenever you remember to.
- To make the paste, in a glass bowl, combine your Flakes, Garlic, Ginger, Green Onions, Fish Sauce, and Shrimp. Work in with your gloved hands into a thick, chunky paste.
- Drain your brine well and begin working your paste into your leaves. Massage and mix.
- When your Cabbage obtains a deep homogenous red color and the larger bits of Pepper Flakes have now melted away, introduce your Oysters into your bowl. (These you don’t want to squeeze).
- Carefully fold your Oysters in.
Notes
If you are new to Kimchi or do not desire too much spiciness, use only HALF of this paste. Store the rest in a container in the freezer and it will keep for up to 6 months
You must use coarse Sea Salt. It’s what my Mama told me and I’m stickin’ to it.
I love your videos.
This is probably a dumb question but I’ve never bought frozen oysters before. Are they already cooked or do you just put them in raw?
You can put them in raw. The ones I get are individually frozen and thaw as they “ferment” along with the Napa.
I’m a big fan of Egane and too wonder why it is empty every time I go. I’ve had much worse Korean food in K-town in Manhattan.Prices are a bit high for the BBQ, but it’s such a wofeurndl and filling meal that i’m happy to pay it.