Oyster Kimchi and Scallion Kimchi My Husband Loves
Oyster Kimchi and Scallion Kimchi My Husband Loves
Hearty and Flavorful! Golden Recipes for Oyster Kimchi and Scallion Kimchi to Awaken Your Appetite
We’re making delicious scallion kimchi with fresh scallions from the garden, and also oyster kimchi using fresh oysters that are perfect to enjoy before the weather gets too warm. Here’s a special recipe that will surely win over your husband’s taste buds!
Fresh Oyster Kimchi- 200g fresh oysters
- 1/2 medium radish (adjust to size)
- 10 Korean chili peppers (gkwari gochu)
- 2 cups fine gochugaru (Korean chili flakes)
- 1/2 cup anchovy sauce (or sand lance sauce)
- 2 Tbsp minced garlic (adjust to taste)
- Salt (for pickling radish)
- Sesame seeds (for garnish)
Aromatic Scallion Kimchi- 2kg fresh scallions
- 4 cups fine gochugaru (Korean chili flakes)
- 1/2 cup anchovy sauce (or sand lance sauce)
- 1 cup salted shrimp (finely minced)
- 1/2 bowl cooked rice (or glutinous rice paste)
- 1/2 medium onion
- 1/2 apple (for sweetness and aroma)
- 4 Tbsp minced garlic (or to taste)
- Sesame seeds (for garnish)
- 2kg fresh scallions
- 4 cups fine gochugaru (Korean chili flakes)
- 1/2 cup anchovy sauce (or sand lance sauce)
- 1 cup salted shrimp (finely minced)
- 1/2 bowl cooked rice (or glutinous rice paste)
- 1/2 medium onion
- 1/2 apple (for sweetness and aroma)
- 4 Tbsp minced garlic (or to taste)
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
1. Prepare Oyster Kimchi: Rinse the oysters thoroughly and drain. Remove the stems from the Korean chili peppers and cut them into bite-sized pieces (about 2-3 cm). Peel the radish and cut it into 2-3 cm long, flat pieces.
Step 2
Sprinkle salt over the cut radish and let it sit for 15-20 minutes to soften. Gently toss it halfway through for even salting.
Step 3
Lightly rinse the salted radish under cold water and squeeze out excess moisture. Combine the drained radish, prepared oysters, and Korean chili peppers in a bowl. Add the seasoning paste (gochugaru, anchovy sauce, minced garlic) and mix gently until everything is evenly coated. Be careful not to break the oysters.
Step 4
Transfer the finished oyster kimchi to a serving dish. Sprinkle with sesame seeds for a final touch. This delicious oyster kimchi is ready to be enjoyed immediately or can be left to ferment for a richer flavor.
Step 5
2. Prepare Scallion Kimchi: Trim any yellowed leaves or debris from the scallions and wash the roots thoroughly. Remove excess water. Cut the scallions into 5-6 cm lengths. (You can leave them longer, but cutting them makes them easier to eat.)
Step 6
Pour anchovy sauce over the white root parts of the scallions and let them marinate for about 10-15 minutes. This will make the scallions tender and infuse them with flavor. Toss them halfway through.
Step 7
In a blender, combine the cooked rice (or glutinous rice paste), onion, and apple. Blend until smooth. These ingredients add depth of flavor and help thicken the kimchi paste. Mix the blended ingredients with gochugaru, minced garlic, and finely minced salted shrimp to create a delicious kimchi seasoning paste.
Step 8
Add the slightly softened scallions to the seasoning paste. Gently mix from the roots to the leaves, ensuring the paste coats every part of the scallions evenly. Sprinkle with sesame seeds to finish. Your zesty and delicious scallion kimchi is ready! Enjoy it after it has properly fermented.
