Baked Big Tree Oyster Recipe

Shuck and prepare oysters

Preheat the oven to 425°F (220°C). Rinse oyster shells briefly under cold water to remove grit. Using an oyster knife, shuck the oysters and leave them on the half shell, keeping as much liquor as possible. Arrange a shallow baking dish and spread the coarse kosher salt in an even layer to create nests for the shells. Place each oyster on the salt bed so they sit level.

Make kimchi-mayo topping

In a small bowl combine the finely chopped, well-drained kimchi, mayonnaise, gochujang, sesame oil, and the miso (if using). Mix until homogenous. Taste and adjust heat or salt — add a little more mayo to mellow or an extra 1/2 tsp gochujang for heat.

Toast breadcrumbs

In a small skillet over medium heat, warm 1 tsp neutral oil. Add the panko or breadcrumbs and toast, stirring, until golden and crisp, about 2–3 minutes. Remove from heat and let cool slightly.

Assemble oysters

Spoon about 1/2 to 3/4 tablespoon of the kimchi-mayo mixture onto each oyster, spreading slightly but leaving the oyster liquor exposed around the edges. Sprinkle a pinch (about 1/4 tsp) of toasted breadcrumbs on each topped oyster for texture. Tear or fold a thin piece of coppa and place it atop each oyster (or weave small slivers across multiple oysters if you prefer a decorative strip). Finish each with a light dusting of toasted sesame seeds and a few pinches of thinly sliced scallion. Season each oyster very lightly with the coarse sea salt and a small crack of black pepper — remember the coppa imparts saltiness.

Optional lemon

Place the lemon wedges on the serving tray to squeeze on oysters after baking if desired.

Bake the assembled oysters in the preheated 425°F (220°C) oven for 7–9 minutes, or until the topping is bubbling, the edges of the coppa are just beginning to crisp, and the breadcrumb garnish is golden. Watch closely to avoid overcooking — you want the oyster to remain tender.

If you prefer a lightly charred finish on the coppa or kimchi topping, switch the oven to broil for 30–60 seconds after baking, keeping the door slightly open and watching constantly to prevent burning.

Remove the baking dish from the oven and let oysters rest 1–2 minutes. Using tongs or a small spatula, transfer oysters to a warmed serving platter.

Garnish with an extra sprinkle of toasted sesame seeds and scallion. Serve immediately with lemon wedges on the side for squeezing.