How to Make Kimchee With Oysters
- 1). Cut the cabbage by removing the tough stem, cutting it into quarters lengthwise, then slicing it thinly.
- 2). Toss the cabbage in the salt and sugar and refrigerate it overnight. The salt will draw moisture from the cabbage leaves as it sits. Drain off the accumulated liquid.
- 3). Combine the garlic, ginger, chilli sauce, rice vinegar and fish sauce in a bowl and toss the drained cabbage in the mixture. The kimchee can be stored in an airtight container in the refrigerator for up to five days.
- 4). Shuck the oysters by carefully sliding a knife between the top and bottom of the shell, sliding the blade around to the other side of the oyster, and twisting it to pry the shell apart. Discard the top shell and detach the oyster from the bottom by cutting it from the underside.
- 5). Arrange the oysters in their half shells and top each with some diced kimchee and green onion. Drizzle the top with juices from the kimchee, and sprinkle sesame seeds on top.
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