[Ingredients]

20 oysters with shell
cabbage kimchi 3 1/2oz.
: kimchi seasoning
1/3 tsp sugar, 1/2 tsp sesame oil)
: au Gratin sauce
1 tbsp flour, 1 tbsp butter, 1 tbsp white wine, 2/3 cup milk, 1/2 cup whipping cream, salt, pepper)
: Topping
1/4 cup bread crumbs, 1/4 cup Parmesan cheese powder, parsley powder, 1 cup mozzarella cheese, salt to taste
: Garnish
1 slice lemon

[Directions]

1. Scrub oysters in salt water, shuck oyster meat out of shell and place into a separate bowl. Brush the oyster shells clean, keeping half of the shells.

2. Remove half of the kimchi filling and shake lightly. Cut cabbage in 1/4 inch squares. Season with salt and sesame oil.

3. Melt butter in pan, add flour and saute on low heat, do not brown. Slowly add white wine and milk stirring constantly to avoid lumps. Add fresh cream last and season with salt and pepper. Boil slightly to make the au gratin sauce. (Process 1)

4. Put oyster meat, chopped kimchi and mozzarella cheese in a bowl. Stir thoroughly and add au gratin sauce. (Process 2)

5. Stuff mixture 4 into cleaned half shells. (Process 3)

6. Mix breadcrumbs, Parmesan cheese and powdered parsley to make topping.

7. Sprinkle topping 6 over each shell 5. (Process 4)

8. Sprinkle salt on a baking pan, place filled shells on pan, and bake at 190°C-200°C for 15-20 minutes.