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Picture of Red Hot Oyster and Kimchi Stuffing
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1985 kcal 99 %
  • Fat 106 g 163 %
  • Saturated 49 g 243 %
  • Carbs 171 g 57 %
  • Fiber 33 g 131 %
  • Protein 80 g 160 %
  • Cholesterol 392 mg 131 %
  • Sodium 3619 mg 151 %
  • Calcium 866 mg 87 %
  • Magnesium 388 mg 92 %
  • Potassium 5137 mg 109 %
  • Iron 38 mg 211 %
  • Zinc 161 mg 1459 %
  • Phosphorus 1316 mg 188 %
  • Vitamin A 870 µg 97 %
  • Vitamin C 64 mg 71 %
  • Thiamin (B1) 2 mg 130 %
  • Riboflavin (B2) 2 mg 136 %
  • Niacin (B3) 24 mg 147 %
  • Vitamin B6 2 mg 187 %
  • Folate equivalent (total) 454 µg 113 %
  • Vitamin B12 64 µg 2677 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 5 mg 33 %
  • Vitamin K 718 µg 598 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Red Hot Oyster and Kimchi Stuffing

Ingredients

  • Oyster and Kimchi stuffing
  • 3 tablespoons (43 grams) of unsalted butter
  • 3 strips of bacon, diced
  • 3 medium shallot, finely diced
  • 4 cloves of garlic, minced
  • 2 sprigs of fresh thyme leaves
  • 1 tablespoon of chopped fresh sage
  • 1/8 teaspoon of freshly grated nutmeg
  • 1/8 teaspoon of ground clove
  • 2 cups (330 grams/11.6 oz) of kimchi, chopped
  • 1 tablespoon of Korean gochujang (red chili paste)
  • 1 1/2 tablespoons (6 grams) of dried porcini, no need to soak but cleaned and chopped
  • 1/8 cup of Brandy
  • 1/2 cup of chicken stock
  • 1/2 cup of oyster liquor
  • Sea salt and freshly ground black pepper to taste
  • 5 1/2 cups (150 grams/5.3 oz) of rustic bread, cubed (the weight was measured after baking)
  • 20 medium-size, or 40 Asian small-size shucked oysters (250 grams/8.8 oz)
  • 1 tablespoon of tabasco sauce
  • To finish:
  • 1 1/2 tablespoons of unsalted butter
  • 1 clove of garlic, grated
  • 1 tablespoon finely sliced fresh sage
  • 1/2 teaspoon of ground black pepper

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