Inspiration for my recipes can literally come from anywhere. Like this recipe for this Oysters with Kimchi Mignonette and Miso Slaw recipe, which was created when I failed to properly read a menu. Slightly embarrassing to admit, yes, but at least I got this tasty recipe out of it! Here’s a little backstory…
Last week was my wife’s (and daughter’s!) birthday and her one request was to see Book of Mormon on Broadway. Before the HILARIOUSLY entertaining show, we grabbed a bite at a lovely seafood restaurant in Hells Kitchen. We began our meal with a beautifully fresh raw oyster dish… with what I thought was going to be kimchi mignonette. After devouring the dish, I turned to my wife and pointed out that the kimchi mignonette didn’t taste like kimchi at all (even though it was delish). Welp, come to find out, I was right! It didn’t taste like kimchi mignonette because it wasn’t on the dish! I dont know if it was the excitement of the day or my inability to focus in that moment but apparently I really wanted a raw oyster with kimchi mignonette that night. Thus the reason for making this dish now.
For those of you not in the know, kimchi is a complex, spicy, tangy, fermented Korean pickled cabbage condiment. It’s depth of flavor can truly make any dish sing. Even though nothing beats homemade kimchi, this recipe for Oysters with Kimchi Mignonette and Miso Slaw uses a great store bought kimchi. (Kimchi takes a while to prep and I really needed this Oysters with Kimchi Mignonette and Miso Slaw dish asap). So not only is this a light and refreshing dish to enjoy but it requires very little prep.
The ingredients in the slaw are inspired by ingredients typically found in kimchi. The basic ingredients in kimchi are Napa cabbage, Korean chili paste, ginger, and onions.. The miso paste vinaigrette brings a salty layer of omami that extenuates the fresh, brininess of the oysters. It’s a perfect Summer lunch or light dinner. And it was a perfect compliment to a silly misunderstanding from this weekend. I’m so glad I finally got my kimchi mignonette.
Never shucked an oyster?? The geniuses at Serious Eats do a great job at breaking it down!
Ingredients and tools for this recipe: