Puréed Napa Cabbage and Cucumber Kimchi is a remarkable topping for raw oysters. Spicy kimchi and briny oysters complement each other in a refreshing appetizer or main course. For last minute entertaining, purchased kimchi may be used instead of homemade.
- 1 cup Napa Cabbage and Cucumber Kimchi
- Crushed ice
- 24 raw oysters
Purée kimchi to make chunky paste. Put in small bowl and place bowl on top of crushed ice in center of platter.
Shuck oysters, discarding top shell and loosening oyster from bottom shell. Place oysters on the half shell in circles around bowl of puréed kimchi. Top oysters with small spoonfuls of pureed kimchi.
