- For the Oysters : Shuck oysters, removing muscle. Retain natural liquor and put aside.
- Poach oysters at 62 C for 5 minutes
- Leave to cool, trim and store.
- For the Strawberry and Kimchi Soup : Combine ingredients and simmer for 15 minutes
- Remove from heat, cover, and steep for 30 minutes
- Clarify with Agar and chill
- Plating up : Place 3 oysters into small soup bowl
- Pour over soup until oysters are ¾ covered.
- Garnish exposed oyster with gold leaf