Couple times a year I make a batch of kimchi following Maangchi recipe. It has never failed me. Ready to eat in three days! I literally cannot wait. Maybe next time I’ll add oysters. Can you recommend what kind? Do I buy fresh ones from the market and open them myself or the ones already cleaned and frozen?
by bad_russian_girl
1 Comment
I use cleaned and frozen, too much work and $ to get fresh oysters.
Personal preferences and all that but IMO oyster kimchi needs to be eaten fresh, I usually make a separate batch of oyster kimchi to eat first.