Kimchi Consommé for Oysters

So, the oyster garnish that was radish kimchi brunoise morphed into kimchi purée. When Ssäm Bar opened, we took that idea to the next level and started making kimchi consommé to top oysters. It works because kimchi + oysters is such a good combination—and also because sometimes serving clean oysters means rinsing out some or all of the seawater in their shells and having a cold, flavourful, salty liquid to replace it is perfect.

We adapted a technique called “gelatine clarification,