📝 About This Recipe
A seasonal delicacy traditionally enjoyed during the winter kimchi-making season (Gimjang), Gul-kimchi marries the crisp, refreshing crunch of Korean radish with the briny, buttery richness of fresh oysters. Unlike aged kimchi, this version is celebrated for its immediate, vibrant flavors and the luxurious texture the oysters provide. It is a sophisticated balance of spicy gochugaru, savory fermented fish sauce, and the unmistakable essence of the sea.
🥗 Ingredients
The Foundation
- 2 pounds Korean Mu (Radish) (peeled and cut into 1-inch matchsticks or thin bite-sized squares)
- 12-15 ounces Fresh Oysters (shucked, high-quality raw oysters)
- 3 tablespoons Coarse Sea Salt (for drawing moisture from the radish)
Aromatics and Greens
- 5-6 stalks Green Onions (cut into 2-inch lengths)
- 1 cup Minari (Water Dropwort) (optional, for a herbal citrus note, cut into 2-inch lengths)
- 3 tablespoons Garlic (finely minced)
- 1 teaspoon Ginger (grated or finely minced)
The Seasoning Paste
- 1/2 cup Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 4 tablespoons Fish Sauce (Anchovy or Sand Lance) (adds deep umami)
- 1 tablespoon Saeujeot (Salted Fermented Shrimp) (finely chopped)
- 2 tablespoons Sugar or Plum Syrup (to balance the salt and spice)
- 1 tablespoon Toasted Sesame Seeds (for garnish and nuttiness)
👨🍳 Instructions
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1
Place the prepared radish matchsticks in a large mixing bowl. Sprinkle with the coarse sea salt and toss thoroughly by hand to ensure even coating.
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2
Allow the radish to sit for 30 minutes. You will notice the radish softening and releasing a significant amount of liquid.
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3
While the radish brines, prepare the oysters. Place them in a bowl of cold water with a pinch of salt. Gently swirl them to remove any shell fragments or grit.
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4
Rinse the oysters twice in clean cold water, drain them in a fine-mesh sieve, and set aside to dry slightly. Handle them gently to avoid bursting.
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5
Drain the salted radish. Rinse it once under cold water to remove excess salt, then squeeze firmly with your hands or a cheesecloth to remove as much moisture as possible. This ensures a crunchy texture.
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6
In a small bowl, combine the gochugaru, fish sauce, chopped saeujeot, minced garlic, grated ginger, and sugar/plum syrup. Stir until it forms a thick, vibrant red paste.
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7
Add the squeezed radish back into a clean, large mixing bowl. Add the seasoning paste and mix well using a gloved hand until the radish is stained deep red.
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8
Toss in the green onions and minari (if using). Mix gently so the vegetables are distributed evenly but not bruised.
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9
Add the drained oysters to the bowl. This is the most critical step: fold them in very gently with your hands to avoid breaking the delicate oysters.
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10
Taste a piece of radish. If it needs more salt, add a splash more fish sauce; if too spicy, a touch more sugar.
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11
Sprinkle with toasted sesame seeds for the final touch.
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12
Transfer the kimchi to a glass jar or airtight container. While it can be eaten immediately, letting it chill in the refrigerator for 2-3 hours allows the flavors to meld beautifully.
💡 Chef's Tips
Use the freshest oysters possible; since they are served raw, 'sushi-grade' or extremely fresh market oysters are essential. Do not over-salt the radish; if it becomes too salty, rinse it more thoroughly before mixing with the paste. Squeeze the radish hard! The more water you remove, the crunchier the kimchi will be and the less 'watered down' the sauce will become. Because of the raw oysters, this kimchi has a short shelf life. It is best consumed within 3-4 days for peak freshness and safety. If you cannot find Korean Mu, Daikon radish is a suitable substitute, though it is slightly more watery and less peppery.
🍽️ Serving Suggestions
Serve alongside 'Bossam' (boiled pork belly slices) and salted cabbage leaves for the ultimate Korean feast. Pair with a chilled glass of Makgeolli (Korean rice wine) to complement the creamy oysters and spicy seasoning. Enjoy as a side dish (banchan) with a warm bowl of plain white rice and a mild soybean paste soup (Doenjang-guk). Use it as a vibrant topping for a cold noodle dish or a seafood-based bibimbap. Serve as an appetizer during a multi-course Korean dinner to awaken the palate.