Introduction

Grilled oysters are a delightful seafood treat, offering smoky, briny flavors enhanced by a rich kimchi butter topping. This easy recipe brings a bit of tangy spice and buttery goodness to the classic grilled oyster experience.

Several oyster shells with rough brown and beige edges hold fresh oysters inside, each oyster is plump and smooth with a pale cream and grey color. Each oyster is topped with a dollop of bright red-orange sauce, along with small drops of vibrant orange oil. Some oysters are garnished with small green cilantro leaves, adding a touch of freshness. The oysters are arranged closely over a white marbled textured surface, giving a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup kimchi, drained
4 tablespoons (1/2 stick) butter, room temperature
24 medium to large oysters
Kosher salt
Finely chopped fresh cilantro, for serving
Hot sauce, for serving
Lemon wedges, for serving

Instructions

Step 1: In a mini food processor, process the kimchi until finely chopped. Add the butter and continue processing until well combined. Alternatively, finely chop the kimchi with a knife and mix it with the butter in a medium bowl.
Step 2: Prepare a grill for medium-high heat. Arrange the oysters on the grill with the flat side up. Cover and grill until the oysters begin to slightly open, about 5 to 7 minutes.
Step 3: Transfer the oysters to a cutting board. Using tongs or a dishtowel, hold an oyster steady with one hand. With an oyster knife in the other hand, carefully pry off the lid. Cut the muscle from the flat side of the shell and loosen the oyster meat from the bottom shell.
Step 4: Add about 1/2 teaspoon of the kimchi butter and a small pinch of kosher salt to each oyster. Return the oysters to the grill and continue cooking until the butter melts, about one more minute. Be careful not to spill the oyster liquid.
Step 5: Transfer the oysters to a serving platter. Garnish with chopped cilantro and serve hot sauce and lemon wedges on the side.

Tips & Variations

For a milder flavor, rinse the kimchi before chopping to reduce its tanginess.
Swap fresh parsley or basil for cilantro if you prefer a different herb note.
Add a splash of soy sauce or a sprinkle of chili flakes to the kimchi butter for an extra kick.
If you don’t have an oyster knife, use a sturdy, short-bladed knife, but exercise caution to avoid injury.

Storage

Grilled oysters are best enjoyed fresh off the grill. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a low oven or under a broiler for a few minutes, but note that oysters are best enjoyed immediately as reheating may affect texture.

How to Serve

A single oyster is shown in its rough-textured shell, which has dark brown and beige colors on the outside and smooth white inside. The oyster meat is pale, creamy, and wet, resting in the center of the shell. On top of the oyster is a thick bright reddish-orange sauce that covers part of the meat and pools a little around it. A small green leaf garnish sits on the sauce adding a touch of color. The oyster sits on a dark grey rough surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kimchi butter ahead of time?

Yes, you can prepare the kimchi butter a few hours ahead and keep it refrigerated. Let it come to room temperature before using to ensure it spreads and melts smoothly.

What if I don’t have a grill?

You can broil the oysters in your oven on the highest setting. Place them on a baking sheet and follow the same cooking times, watching closely to prevent overcooking.