SAENGGUL KIMCHII
This is an autumn specialty, made when the shucked oysters are available. The kimchee is not fermented, but marinated.
Ingredients:
1 gallon (5 liter) water
5 oz (140 g) salt
5 lb (2.5 kg) small to medium-sized fresh, whole oysters
2 radishes, thinly sliced and julienned
3 oz (85 g) chopped garlic
3 oz (85 g) chopped ginger
4 oz (115 g) fish sauce
3 oz (85 g) red hot chili flakes
4 oz (115 g) scallions, cut into 2 in (5cm) strips
2 oz (60 g) chestnuts, boiled, peeled and sliced
2 oz (60 g) pine nuts (optional)
2 oz (60 g) red dry chili treads
3 oz ( 85 g) Korean watercress (minari) or watercress stems
How to make:
Prepare a brine with the water and 3 oz (85 g) salt. Soak the oysters in the brine for 30 minutes. This makes the texture firm. Drain.
Sprinkle the radish with 1 oz (30 g) salt, toss lightly to wilt.
To make the seasoning, combine the garlic, ginger, fish sauce, chili flakes, and the remaining 1 oz (30 g) salt. Add the oysters, radish, scallions, watercress, chestnuts, pine nuts, if used, and chili threads. Toss gently to mix.
Put into a container and keep in a cool place. Serve immediately; add a dash of vinegar and toasted sesame seeds, if you wish.
Ingredients:
1 gallon (5 liter) water
5 oz (140 g) salt
5 lb (2.5 kg) small to medium-sized fresh, whole oysters
2 radishes, thinly sliced and julienned
3 oz (85 g) chopped garlic
3 oz (85 g) chopped ginger
4 oz (115 g) fish sauce
3 oz (85 g) red hot chili flakes
4 oz (115 g) scallions, cut into 2 in (5cm) strips
2 oz (60 g) chestnuts, boiled, peeled and sliced
2 oz (60 g) pine nuts (optional)
2 oz (60 g) red dry chili treads
3 oz ( 85 g) Korean watercress (minari) or watercress stems
How to make:
Prepare a brine with the water and 3 oz (85 g) salt. Soak the oysters in the brine for 30 minutes. This makes the texture firm. Drain.
Sprinkle the radish with 1 oz (30 g) salt, toss lightly to wilt.
To make the seasoning, combine the garlic, ginger, fish sauce, chili flakes, and the remaining 1 oz (30 g) salt. Add the oysters, radish, scallions, watercress, chestnuts, pine nuts, if used, and chili threads. Toss gently to mix.
Put into a container and keep in a cool place. Serve immediately; add a dash of vinegar and toasted sesame seeds, if you wish.
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