Kimchi Sub (Oyster Kimchi aka Gut Juh Lee) Recipe Video

Summary

Difficulty LevelMediumHealth IndexAverage
Servings10Cuisine
CourseTaste
MethodMain Ingredient

Ingredients

 Napa cabbage head1 Medium, cut into strips and soaked in brine
 Coarse pepper flakes1 1⁄2 Cup (24 tbs) (Gochugaru)
 Garlic cloves4 Medium, minced
 Ginger10 Gram, minced (cloves size)
 Green onions stalks3 Medium
 Fish sauce1⁄4 Cup (4 tbs)
 Baby brine shrimp2 Teaspoon
 Frozen oyster250 Gram (1 package)
 Coarse sea salt1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 173 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 14.1 mg

Sodium 8053 mg335.5%

Total Carbohydrates 16 g5.4%

Dietary Fiber 12.7 g50.7%

Sugars 2 g

Protein 11 g22.6%

Vitamin A 30.7% Vitamin C 74.8%

Calcium 2.9% Iron 2.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Run a sharp knife through cabbage leaves to cut them in strips.
2. In a large bowl with warm water with 1-cup sea salt, soak the cabbage leaves for about 3 ½ hours.
3. Drain and cabbage, place it in large bowl and set aside.
4. Chop up the green onions.

MAKING
5. In a bowl, place the pepper flakes, green onions, ginger, garlic, baby shrimps and fish sauce and stir well to mix.
6. Sprinkle the pepper flake mixture over the cabbage and wearing gloves turn around and squeeze, for 5 minutes or until the cabbage is well coated.
7. Add in the oysters and gently fold to coat the oysters.
8. In a glass Tupperware container, put the oyster kimchi and refrigerator for at least 1 day to a week.

SERVING
9. Serve as desired.

Editors Review

To put it in simple words, Kimchi is the national dish of Korea, which is spicy pickled cabbage. The seasoning and spices used vary with the kind of kimchi prepared. In this video, you will get to learn kimchi that incorporates oysters also. A good dish to be served for those who love Korean food and seafood delicacies!
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