Kimchi-Marinated Grilled Oysters with Smoked Scallion Drizzle

Instructions

1. 1

   Preheat your grill to medium-high heat. Prepare a large piece of aluminum foil to catch oyster liquor. (5 minutes)

   ~5 min
2. 2

   Shuck the oysters, reserving their liquor. Discard the top shell, leaving the oyster in the bottom shell. Arrange oysters on the prepared foil.

   ~15 min
3. 3

   In a mixing bowl, combine chopped kimchi, gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Mix well to create the marinade.

   ~5 min
4. 4

   Spoon a small amount of the kimchi marinade over each oyster. Ensure each oyster is lightly coated.

   ~2 min
5. 5

   Place the foil-wrapped oysters directly on the grill. Cook for 5-7 minutes, or until the oysters are plump and slightly curled.

   ~7 min
6. 6

   While oysters are grilling, prepare the smoked scallion drizzle. Roughly chop the scallions. Place chopped scallions in a heatproof bowl and use a smoking gun with wood chips (applewood or hickory work well) to infuse them with smoke for 3-5 minutes. Alternatively, you can briefly char them over an open flame on the stovetop.

   ~8 min
7. 7

   In a small saucepan, gently heat the neutral oil over low heat. Add the smoked scallions to the warm oil. Let it infuse for 5 minutes. Strain the oil through a fine-mesh sieve, pressing lightly on the scallions to extract flavor. Season with a pinch of sea salt.

   ~7 min
8. 8

   Carefully remove oysters from the grill. Drizzle generously with the smoked scallion oil just before serving.

   ~3 min