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Kimchi with Fresh Oysters

The most important staple food in Korean cuisine, no table is complete without it!

Prep time

Cook time

Total time



  • 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

  1. Soak your sliced leaves in a combination of water and salt for at least 2 hours.
  2. Turn over the leaves whenever you remember to.
  3. To make the paste, in a glass bowl, combine your flakes, garlic, ginger, Ggreen onions, fish sauce, and shrimp. Work in with your gloved hands into a thick, chunky paste.
  4. Drain your brine well and begin working your paste into your leaves. Massage and mix.
  5. 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).
  6. Carefully fold your oysters in.

5 thoughts on “Kimchi with Fresh Oysters

  • Dana says:

    How long can I keep this in the fridge since it has oysters in it?

    • The Squishy Monster says:

      Hey Dana! My mama has had some for up to 3 months. We’ve never tried longer because it all gets gobbled up =) I hear the fermentation will act as a preservative, however.

  • Veronica says:

    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?

    • The Squishy Monster says:

      You can put them in raw. The ones I get are individually frozen and thaw as they “ferment” along with the Napa.

  • Pian says:

    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.

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