Oyster Salad with Leftover Cabbage and Seasoning
A Delicious Dish Using Leftover Napa Cabbage and Seasoning from Kimchi Making
A special oyster salad made by utilizing the delicious leftover cabbage and kimchi seasoning from making Napa cabbage kimchi, mixed with fresh oysters. The rich flavor of seasonal oysters and the crisp cabbage come together to create a perfect side dish that will make you want more rice. Transform your leftover ingredients into a wonderful meal!
Kimchi Seasoning Base- 3 cups fine gochugaru (Korean chili powder)
- 2 cups cool broth (chilled water)
- 2 cooked and mashed sweet potatoes (instead of glutinous rice paste)
- 5 Tbsp rice syrup (ssaljoceung)
- 2 Tbsp yugeunpi syrup
- 3 Tbsp ginger syrup
- 1 Tbsp minced garlic
- 3 Tbsp salted fermented shrimp (saeu-jeot), finely chopped
- 1/4 pear, finely julienned or grated
- 1/2 onion, finely julienned or grated
- 2 dried chili peppers
- 2 Tbsp plum extract (maesil-aek)
- 2 Tbsp fish sauce (aekjeot)
- 1 Tbsp crab soy sauce (daege baek ganjang) (or regular soy sauce)
Broth Ingredients- 1 liter water
- 1 cup dried anchovies (small)
- 1 piece dried kelp (dashima)
- 1/4 apple (with skin)
Main Ingredients- Salted napa cabbage leaves leftover from kimchi making (cut into bite-sized pieces)
- Fresh pear, coarsely julienned
- Fresh oysters (cleaned thoroughly)
- Toasted sesame seeds (for garnish)
- 1 liter water
- 1 cup dried anchovies (small)
- 1 piece dried kelp (dashima)
- 1/4 apple (with skin)
Main Ingredients- Salted napa cabbage leaves leftover from kimchi making (cut into bite-sized pieces)
- Fresh pear, coarsely julienned
- Fresh oysters (cleaned thoroughly)
- Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s make the broth that will be the base for our delicious oyster salad. In a pot, combine 1 liter of water, 1 cup of thoroughly rinsed small dried anchovies, 1 piece of dried kelp, and 1/4 apple (with skin). Bring to a boil, then remove the kelp. Continue to simmer over medium-low heat for about 10 minutes to extract the flavors. Turn off the heat, strain the broth to make it clear, and let it cool completely. This broth will add smoothness and depth to the seasoning.
Step 2
Now, let’s make the seasoning paste. In a blender, combine 2 cups of the cooled broth, 2 cooked and mashed sweet potatoes (which will act as a binder instead of glutinous rice paste), 2 dried chili peppers for added flavor, 1 Tbsp minced garlic, 3 Tbsp salted fermented shrimp, 1/4 pear finely julienned or grated, and 1/2 onion finely julienned or grated. Blend until smooth. Using sweet potatoes will make the seasoning thicker and creamier. Adding dried chili peppers contributes a deep flavor and a subtle spiciness.
Step 3
In a large bowl, add 3 cups of fine gochugaru. Pour the blended seasoning paste over it. Next, add 5 Tbsp of rice syrup, 2 Tbsp of yugeunpi syrup, 3 Tbsp of ginger syrup, 2 Tbsp of plum extract, 2 Tbsp of fish sauce, and 1 Tbsp of crab soy sauce. Mix everything well with a spoon or spatula until the seasoning is evenly combined and lump-free. This will create a delicious kimchi seasoning. For an even richer flavor, you can refrigerate this seasoning for about a day.
Step 4
Prepare the salted napa cabbage leaves that were leftover from making kimchi. If you’ve already cut them into bite-sized pieces, add a generous amount of the delicious kimchi seasoning you just made. Gently mix the cabbage leaves with your hands so that the seasoning coats them evenly. Be careful not to knead too forcefully, as this can make the cabbage lose its crispness. The abundant seasoning will make the cabbage itself a flavorful side dish.
Step 5
Now it’s time to add the ingredients that will provide a crisp texture and refreshing sweetness. Add plenty of coarsely julienned pear. Mixing in pear will significantly enhance the flavor of the oyster salad, and the pear’s moisture will make the salad more succulent. Lightly mix the pear and cabbage together.
Step 6
Finally, it’s time to add the star ingredient: fresh oysters. Gently toss the fresh oysters with coarse salt, rinse them thoroughly, and drain any excess water. Once you add the oysters, be careful not to mix them too vigorously. Gently fold them in with your hands to coat the oysters with the seasoning without breaking them. The combination of the tender, fresh oysters and the kimchi seasoning will be truly delicious.
Step 7
Lastly, sprinkle generously with toasted sesame seeds to add a nutty aroma and a visually appealing finish. Give it a gentle mix. Your delicious oyster salad is ready! It’s great to eat right away, but for an even more refreshing taste, chill it in the refrigerator for a while before serving. It’s an excellent side dish for rice and also makes a fantastic accompaniment to drinks!
