Oysters with quick spicy kimchi
You can buy kimchi in Asian food stores, or make this quick overnight version that, while unfermented, tastes very close to the real thing. Add to fried rice, simmer in soups and stews, or use to top oysters for a fiery kick in the mouth.
Ingredients
Half Chinese white cabbage (wong bok)
2 tbsp coarse sea salt
2 tbsp sugar
3 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tbsp kochujang red pepper paste or chilli sauce
1 tbsp rice vinegar
1 tbsp Thai fish sauce
1 green (spring) onion, minced
1 dozen oysters
1 tsp sesame seeds
Method
Cut off and discard the cabbage root. Cut cabbage lengthways into quarters then cut into two-centimetre-wide slices. Toss with the salt and sugar and leave overnight in the refrigerator.Mix the garlic, ginger, kochujang or chilli sauce, rice vinegar and fish sauce in a bowl. Drain the cabbage and toss with the seasonings. Use now or store in an airtight container in the refrigerator, where it should last for four or five days.To serve, finely mince three tablespoons of kimchi, toss with green onion and use to top the oysters. Add a dash of kimchi juices, scatter with sesame seeds and serve.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
Similar Recipes
This banh mi with a delicious difference takes just 10 minutes to make at home
- < 30 mins
- Jessica Brook
Julia Busuttil Nishimura’s go-to midweek fish with tomatoes, harissa and fennel
- 30 mins - 1 hr
- Julia Busuttil Nishimura
