Oyster kimchi (Gul kimchi) from Kimchi: Essential Recipes of the Korean Kitchen (page 54) by Byung-Hi Lim and Byung-Soon Lim
- fish sauce
- garlic
- leeks
- oysters
- mooli
- Chinese leaves
- gochugaru
- coarse sea salt
- shredded ginger
-
EYB Comments
Requires a week to ferment.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.