Oysters With Kimchi Mignonette
This past summer I stopped in Barcelona for a few days before heading to Greece, where I spent the bulk of my vacation. Like any popular destination, there are “touristy” places to eat, fast-food chains, places that are popular with tourists and locals and places that only locals know about.
I found a nice restaurant in the La Barceloneta area with the menu leaning toward seafood. Perfect – when by the sea I like eating fish and seafood. I began my meal with an order of oysters that came with a kimchi sauce. This could have been a joke (on me) or genius. Happy to report the oysters were the latter with the kimchi sauce offering acidity, salinity, spice, and a hint of sweetness.
Here’s my take on that sauce with the main ingredient being kimchi (a Korean fermented cabbage condiment) that can be found at Asian (of course Korean) markets.
2
servings
15
minutes
-
1/2 cup kimchi
-
1 Tbsp. kimchi juice
-
1 tsp Gochujang red pepper paste
-
1 tsp. red wine vinegar
-
splash of hot sauce (mild like Tabasco)
-
1 Tbsp. finely diced shallot (or red onion)
-
12 live oysters
- Garnish
-
2 Tbsp. chopped fresh chives or scallions
- To make the sauce, place the kimchi, kimchi juice, gochujang, vinegar and hot sauce in a food processor and pulse until almost smooth. Add a tablespoon of cold water at a time until you reach a sauce type of consistency.
Transfer to a container, add shallot and hot sauce, stir in. - Shuck your oysters and place on a bed of crushed ice or coarse salt.
- Spoon a bit of kimchi mignonette on each oyster, garnish with chives and serve.
- When one has oysters, one should pick a good oyster shucker – I’ve been using the Shucker Paddy.
- The oysters you see at seafood stores are farm raised, sustainable and their flavours vary depending on where they are cultivated. Buy from a trusted shop, ask questions/be informed.
- Read up on how to shuck oysters like a Guinness World Record Holder.
The post Oysters With Kimchi Mignonette first appeared on Kalofagas.ca.
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