Oyster Stew with Gochujang and Coconut Cream

by Chef

Serves: 6


2 pints shucked Gulf coast oysters and their liquor

6 tablespoons unsalted butter

1 cup small-chopped green onions (reserve chopped green tops for garnish)

3 tablespoons minced lemon grass

1/4 cup mirin (sweet rice wine)

4 tablespoons rice flour

3 cups coconut milk or cream

3 cups oyster liquor

2 tablespoons fish sauce

2 tablespoons soy sauce

1 tablespoon grated fresh gingerroot

1 tablespoon minced garlic

1 tablespoon Gochujang paste

4 tablespoons miso paste

1 minced Thai chili pepper

2 tablespoons coarsely chopped cilantro

Kosher salt, to taste

Freshly ground black pepper, to taste



Strain oysters and reserve the liquor until needed. Melt the butter in a heavy-bottomed soup pot over medium heat. Add chopped whites of the green onions, lemon grass, garlic, and ginger. Stir to coat with butter. Add the mirin and stir to cook 2 minutes. Sprinkle flour over the onions and cook on low heat for 5 minutes, stirring frequently, until flour has disappeared. Add coconut cream, oyster liquor, fish sauce, and soy sauce. Increase heat and bring to a boil until slightly thickened, about 5 minutes. Reduce heat to a gentle simmer and then add gochujang, miso, and minced chili pepper. Stir and simmer for 15 minutes. Just before serving, add the oysters and cilantro and simmer until firm and edges begin to curl, 2 to 3 minutes. Remove from heat. Taste, and adjust seasoning with salt and pepper. Ladle soup into hot bowls. Sprinkle some of the reserved green onion tops over each bowl of stew. Serve right away.

Note: If you don’t have enough oyster liquor, add clam juice or water to reach the correct amount.