Oysters with dongchimi (radish kimchi)

Oysters with dongchimi (radish kimchi)
  • Serves icon Serves 2
  • Time icon 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.

Nutrition: per serving

Calories
338kcals
Fat
3g (0.4g saturated)
Protein
21.2g
Carbohydrates
15.8g (45.4g sugars)
Fibre
15.8g
Salt
4.2g
Calories
338kcals
Fat
3g (0.4g saturated)
Protein
21.2g
Carbohydrates
15.8g (45.4g sugars)
Fibre
15.8g
Salt
4.2g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Shuck and halve the oysters, reserving the juices. Slice some of the dongchimi veg into batons.
  5. 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.

delicious. tips

  1. 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.

  2. You can buy ready shucked frozen oysters from fishsociety.co.uk, or ask your local fishmonger to source them for you. Feeling brave? Do it yourself with our guide to how to shuck an oyster.

Recipe By

Pamela Yung

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