Our Go To Oyster Garnishes - Momofuku Peachy Keen
oysters

Our Go To Oyster Garnishes

Kimchi Puree

  • 1 Head of Napa Cabbage (Small to Medium)
  • 2 tablespoons Kosher or Coarse Sea Salt
  • ½ cup + 2 tablespoons Sugar
  • 20 Garlic Cloves, Minced
  • 20 Slices Peeled Fresh Ginger, Minced
  • ½ cup Kochukaru (Korean Chili Powder)
  • ¼ cup Fish Sauce
  • ½ cup Usukuchi (Light Soy Sauce)
  • 2 teaspoons Jarred Salted Shrimp
  • ½ cup 1-inch Pieces Scallions (Greens and Whites)
  • ½ cup Julienned Carrots

Pickled Fennel & Yuzu Kosho

  • 2 – 4 Fennel Bulbs
  • 1 cup Water, Piping Hot from the Tap
  • ½ cup Rice Wine Vinegar
  • 6 tablespoons Sugar
  • 2¼ teaspoons Kosher Salt
  • 1 teaspoon Coriander Seeds
  • 1/8 teaspoon Green Yuzu Kosho (Yuzu Chili Paste)

Pickled Asian Pear & Black Pepper

  • 2 Asian Pears (Peeled, Cored, and Sliced ¼ in Thick)
  • 1 cup Water, Piping Hot from the Tap
  • ½ cup Rice Wine Vinegar
  • 6 tablespoons Sugar
  • 2¼ teaspoons Kosher Salt
  • 1 teaspoon Coriander Seeds
  • Freshly Ground Black Pepper

Kimchee Puree

Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-in-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.

Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp and remaining ½ cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.

Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.

Puree in a blender before serving as garnishes on the oysters.


Pickled Fennel & Yuzu Kosho

Cut each fennel bulb in half (all cuts are made on the root-to-stalk axis), cut out the core, cut the halves in half, and slice the fennel into thin strips, less than 1/8 in thick.

Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves. Add the coriander seeds.

Pack the prepared fennel into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately, but they will taste better after they’ve had time to sit—3 to 4 days at a minimum, a week for optimum flavor.

Reserve 1 cup of the pickled fennel and chop. Stir in the green yuzu kosho.


Pickled Asian Pear & Black Pepper

Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.

Pack the prepared Asian Pears into a quart container. Pour the brine over the vegetables, cover, and refrigerate. These pickles can be eaten after an hour in the brine and should be eaten the day you prepare them.

To prepare garnish, finely chop the pickled Asian Pears and add a little of the pickling liquid to approximate the liquid-to-solid ratio of a mignonette (i.e. the pears should be bathed in liquid but not swimming in it). Season with a lot of freshly ground black pepper, tasting as you go, until you can taste the heat of the pepper.