Ingredients with Measurements:
- 1 lb fresh oysters, shucked
- 2 cups kimchi, chopped
- 4 cups water or seafood broth
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 green onions, sliced
- 1 red chili pepper, sliced (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat vegetable oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add kimchi, gochujang, soy sauce, sesame oil, sugar, salt, and black pepper. Stir well and cook for another 5 minutes.
3. Pour in water or seafood broth and bring to a boil. Reduce heat to low and simmer for 10-15 minutes.
4. Add oysters and cook for 2-3 minutes until they are plump and opaque.
5. Garnish with green onions and sliced red chili pepper (optional).
6. Serve hot with steamed rice.
20-30 minutes
5. Temperature: Medium heat for sautéing, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 6g
- Carbohydrates: 14g
- Protein: 10g
Substitutions for ingredients:
- Seafood broth can be substituted with chicken or vegetable broth.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Sesame oil can be substituted with vegetable oil or canola oil.
Variations:
- Add tofu or mushrooms for a vegetarian version.
- Use clams or mussels instead of oysters.
- Add noodles for a heartier meal.
Tips and tricks:
- Use fresh oysters for the best flavor.
- Adjust the amount of gochujang according to your spice preference.
- Kimchi can be homemade or store-bought.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a side of steamed rice.
Garnishes:
- Green onions and sliced red chili pepper.
Pairings:
- Steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Steamed bok choy or sautéed spinach.
Troubleshooting advice:
- If the stew is too spicy, add more water or broth to dilute the heat.
Food safety advice:
- Make sure to properly clean and shuck the oysters before cooking.
Food history:
- Oyster kimchi stew is a popular Korean dish that originated in the southern coastal regions of Korea.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean