Susan Jung's recipes

Quick seafood recipe: Grilled oysters with kimchi butter

PUBLISHED : Thursday, 20 December, 2012, 12:00am
UPDATED : Thursday, 19 March, 2015, 3:14pm

Shucking oysters is a job I prefer to leave to the experts. You have to insert the oyster knife into the right spot at the hinge of the shell, and exert a lot of pressure. The knife, with its thin blade, can do a lot of damage to a hand if it slips. Cooking oysters in the shell is much easier for a home cook to do. The shell opens when the oyster is cooked.



About 50 grams kimchi, or to taste, drained120 grams unsalted butter, cool but slightly softened
Fine sea salt, if needed
About 5 grams panko (Japanese breadcrumbs)
18 unshucked oysters
Rock salt, as needed
Finely shredded nori

  • Heat coals on a grill until smouldering.
  • If you have a gas grill, preheat it.
  • Use paper towels to squeeze excess moisture from kimchi, then chop finely.
  • Thoroughly mix the kimchi and butter.
  • Add more kimchi and some salt, if needed. Mix in the panko.
  • Spread a layer of rock salt on a baking tray. Place the oysters, flat shell-up, on the salt, making sure they can't tip over.
  • Place the tray on the grill and splash water onto the coals to create steam.
  • Cover the grill and let the oysters cook for about three minutes, or until the shells open.
  • Remove and discard the top shell, taking care not to spill the juices.
  • Spoon some of the kimchi butter over each oyster.
  • Cook them for another minute, or until the butter melts, then top with shredded nori before serving.