Oysters with dongchimi (radish kimchi)
- August 2021
- Serves 2
- Hands-on time 30 min, plus 2-5 days fermenting and 4 days chilling
Chef Pamela Yung, of London’s Flor, has created this beautiful dish of oysters with dongchimi (radish kimchi) to celebrate sustainable seafood. Truly a dish to impress.
We’ve also got the recipe for Flor’s cult pastry, the irresistible lardy buns.
- 3g (0.4g saturated)
- 15.8g (45.4g sugars)
- 6 sustainable oysters
- Chives and chive flowers or other edible flowers/micro herbs to serve
- Sea campion (if available) to serve
For the salted veg for the dongchimi
- 1kg radishes (Korean, mooli/daikon or breakfast radishes), peeled, halved lengthways, then cut into half moons
- 1 Chinese leaf lettuce, washed and quartered at the root
- 1 large carrot (100g), peeled and sliced on the diagonal
- ½ kohlrabi (100g), peeled and cut into wedges – or use mooli
- 60g salt
For the marinade for the dongchimi
- 4 garlic cloves, smashed
- 50g ginger
- Zest 1 yuzu (or sansho leaves or lemon zest – see Know-how)
- ½ bunch chives, cut into batons
- 2 organic pears, quartered and core removed
- ½ onion, roughly chopped
- 2 litres spring or filtered water
You’ll also need
- Large lidded container or 2 large (2 litre) kilner jars; food processor
- Salt the vegetables (including in between the cabbage leaves) and pack into the container/jars. Pour over any excess salt. Seal and leave in the fridge for 4 days.
- Combine the garlic, ginger, yuzu zest, chives, pears, onion and half the water in a food processor, then whizz to a purée. Add the rest of the water and taste – it should be quite sweet.
- Strain, then pour the liquid over the salted vegetables. Loosely seal the container/jars (take off the rubber seals) and leave at room temperature for 2-5 days. Taste it daily – I move it into the fridge once it’s pleasantly sour and slightly effervescent.
- Shuck and halve the oysters, reserving the juices. Slice some of the dongchimi veg into batons.
- Put the oysters rounded-side down in the shells in an ice-cold bowl or over ice. Mix some dongchimi liquid with a bit of oyster juice and drizzle over them. Garnish with the dongchimi as you like – I like to add fresh chive batons, chive flowers and sea campion.
Prepare the dongchimi (radish kimchee) at least 9 days ahead. Keep it in the fridge and use it up with stews, salads and in toasties.
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