Fresh Oyster Kimchi Salad (Geotjeori)
Fresh Oyster Kimchi Salad (Geotjeori)
The First Step to Kimchi Making: Delicious Oyster Geotjeori with Seasonal Oysters
This year, I planned to make kimchi on the upcoming Saturday and even pre-ordered salted napa cabbage to make the process a bit easier after my trip. However, after returning from my travels, I realized I hadn’t gone grocery shopping. So, last Saturday, I visited the market. Every time I bought vegetables, I received a free bunch of red mustard greens! I ended up with 3 huge bunches! Since I love red mustard greens, I initially thought of making red mustard green kimchi. But with so much of it, I felt like I’d struck gold and embraced the full kimchi-making mood. I bought a ton of ingredients for kimchi, which surprised my family! I intended to do it all myself, but they saw I needed help and pitched in. Although it took two full days, Saturday and Sunday, the process was surprisingly comfortable. Seeing my kimchi refrigerator completely full makes me feel incredibly proud every time I open it! While I don’t eat many oysters myself, oyster geotjeori is a special delicacy that I only enjoy once a year around this time, so I made it again. It’s truly delicious! If you love oysters, don’t miss out on making this oyster geotjeori for your kimchi needs. Stay warm and healthy, and enjoy this delightful kimchi! ♡
Ingredients- 1/2 head Napa cabbage
- 1/2 cup Coarse sea salt (for salting cabbage)
- 1 pound Fresh oysters (approx. 600g)
- A little Red mustard greens (to taste)
- 2 cups Water (for cooking glutinous rice paste)
- 3 cups Glutinous rice flour (for cooking glutinous rice paste)
- 15 Liters Water (for rinsing cabbage)
Seasoning Paste- 1/2 cup Cooked and cooled glutinous rice paste
- 2 Tbsp Salted fermented shrimp, minced
- 1.5 cups Gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp MSG or other seasoning enhancer (optional)
- 1 Tbsp Minced garlic
- 1 tsp Minced ginger
- 4 Tbsp Fish sauce (anchovy or sand lance)
- Scallions or green onions, chopped
- 1/2 cup Cooked and cooled glutinous rice paste
- 2 Tbsp Salted fermented shrimp, minced
- 1.5 cups Gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp MSG or other seasoning enhancer (optional)
- 1 Tbsp Minced garlic
- 1 tsp Minced ginger
- 4 Tbsp Fish sauce (anchovy or sand lance)
- Scallions or green onions, chopped
Cooking Instructions
Step 1
First, carefully trim and clean the napa cabbage. Then, chop it into bite-sized pieces, about 3-4 cm wide. Cutting them too small can make the kimchi mushy, so aim for a manageable size.
Step 2
Sprinkle the coarse sea salt evenly over the chopped cabbage and gently mix with your hands. Let it salt for about 30 minutes, flipping it once or twice midway to ensure even salting. The cabbage should become wilted and tender.
Step 3
Prepare the glutinous rice paste. In a pot, combine 3 cups of glutinous rice flour with 2 cups of water. Whisk well to remove any lumps, then cook over low heat, stirring constantly, until it thickens into a paste. Let it simmer for another 2-3 minutes after it starts boiling, then remove from heat and let it cool completely. The rice paste helps thicken the kimchi and adds a subtle sweetness and depth of flavor.
Step 4
Rinse the salted cabbage thoroughly in the 15 liters of cold water, 2 to 3 times, to remove excess salt. Drain the cabbage well in a colander. Excess water can lead to a watery kimchi.
Step 5
Gently rinse the fresh oysters under running water and drain them in a colander. Be careful not to break the delicate oysters. You can also gently pat them dry with a paper towel to remove any remaining moisture.
Step 6
In a large bowl, combine the cooled glutinous rice paste, minced salted fermented shrimp, gochugaru, optional seasoning enhancer, minced garlic, minced ginger, and fish sauce. Mix everything well to create the seasoning paste. Taste and adjust the seasoning as needed.
Step 7
Add the drained cabbage, red mustard greens, and chopped scallions to the bowl with the seasoning paste. Gently fold in the drained oysters last. Mix everything together lightly, being careful not to mash the oysters, until all ingredients are evenly coated with the paste.
Step 8
Arrange the freshly mixed oyster geotjeori attractively on a serving plate. Enjoy the delightful combination of fresh oysters, crisp cabbage, and aromatic red mustard greens immediately!
