Oysters with Kimchi Mignonette and Miso Slaw

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…

Miso Cabbage Slaw

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.

Oysters with Kimchi Mignonette and Miso Slaw

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:

Print Recipe
Oysters with Kimchi Mignonette and Miso Slaw
This dish is a wonderful combination of salty, spicy, briny, and refreshingly crisp making it the perfect Summertime meal.
Prep Time 20 minutes
Servings
servings
Ingredients
Oysters
  • 24 fresh oysters as local as possible. Cleaned, shucked, and liquor intact.
  • 1 jar kimchi
Miso Slaw
Prep Time 20 minutes
Servings
servings
Ingredients
Oysters
  • 24 fresh oysters as local as possible. Cleaned, shucked, and liquor intact.
  • 1 jar kimchi
Miso Slaw
Instructions
Oysters and Kimchi Mignonette
  1. Place the cleaned and shucked oysters on a plate with rock salt (for stability). For the kimchi mignonette, drain 1 cup of liquid from kimchi jar into a bowl. Finely mince 1/4 cup of kimchi vegetables and place in bowl with kimchi liquid. Garnish with shaved green onions.
    Oysters
Miso Slaw
  1. Place the miso, soy sauce, honey, vinegar, and sesame seeds in a small bowl and stir to combine. Slowly drizzle in the oil until the vinaigrette emulsifies. Set vinaigrette aside. Place the remaining ingredients in a large bowl and toss with some of the vinaigrette. Don't over dress the salad, reserve any vinaigrette that's leftover.
    Oysters with Kimchi Mignonette and Miso Slaw
Share this Recipe
Advertisements

This site uses Akismet to reduce spam. Learn how your comment data is processed.