Oyster kimchi is unique and normally eaten in summer. This kimchi is bit different to traditional Korean kimchi, as it adds fresh oysters, shellfish and in some regions fresh fish. Best eaten fresh this kimchi has a real seaside feel to it.
Like all Kimchi's it is best stored in a cool, dark place and will ferment if you let it and once fermented it will keep as well as any other kimchi although most people enjoy this kimchi fresh to get the best from the oysters
I have used the following ingredients:
2 medium Chinese Cabbages
500g White radish
230g rock salt
Oyster Kimchi Sauce:
7 tablespoons of fish sauce
7 tablespoons of red pepper powder
6 cloves of garlic
1 tablespoon of salt (add later when you need)
5 spring onions
20g sliced chives
Put about 30g of salt in a bowl of warm water, let this dissolve and rinse the oysters. Leave them in the salty water for 30 minutes and then drain. Whilst you are waiting, cut the Chinese Cabbages in to chunks and then also soak in water and add about 200g of salt. Leave this to soak for about 1-2 hours. I use a tray from my freezer but you can use a large bowl but it needs to be big enough to mix all the ingredients together in.
Once you have soaked the cabbage for up to 2 hours, drain the water and rinse the cabbage briefly a couple of times. Then grate the white radish and slice the spring onions and chives and add to the cabbage.
To create the sauce, put all the ingredients for the sauce in a blender, blend until quite fine and add to the cabbage.
Finally add the fresh oysters and mix by hand until it is all mixed together. Taste it and it should be reasonably salty if not, you may need to add some more salt.
The best way to keep this kimchi is by putting it into some jars. You can eat it straight away and the taste will improve over time.
When I was young, my grandma only made it a few times a year because oysters are expensive. We used to eat it all within the same day as it was really tasty.
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