Kimchi Bloody Mary and Seafood Brunch


For a real showstopper, impress your guests at your next merry brunch gathering with a buffet of towering seafood coupled with a Bloody Mary punch bowl. I love to host brunch, which is so much more relaxed than a dinner party. I’ll typically serve platters over owing with crab claws (Alaskan crab claws are readily available, but if you can find them, Florida stone crab or California’s Dungeness crab legs are sweet and sublime), poached shrimp, and freshly shucked oysters. The secret to the Bloody Mary mix is kimchi and its juice, which is also a great probiotic (and hint: a hangover remedy for Sunday mornings). Grilled shishito peppers add a smoky punch to this savory concoction and make for an unusual edible garnish.



2 cups kimchi (including as much of the liquid from the top of the jar as possible)

2 to 3 tablespoons Sriracha, or more to taste

2 tablespoons Worcestershire sauce

2 tablespoons rice vinegar

6 cups tomato juice

1 teaspoon sea salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

2 cups vodka FOR THE GARNISHES:

8 oysters, freshly shucked, on the half shell

1 pound medium shrimp, cooked, peeled, and deveined

1 pound crab claws, cooked and with outer shells removed


Shishito chiles, grilled Lemon wedges

Assorted pickled vegetables (stalks of pickled cucumbers add zest and crunch)

PREPARE THE BLOODY MARY MIX: In a blender, combine the kimchi, Sriracha, Worcestershire sauce, rice vinegar, and tomato juice; blend for about 1 minute. Strain the blended liquid into a pitcher, and discard the solids. Season with the sea salt and black pepper. Chill in the refrigerator for at least 30 minutes.

Stir the vodka into the chilled mix, and pour the drink into tall collins glasses filled with ice; or serve in a punch bowl set over ice for guests to help themselves.

ARRANGE THE GARNISHES: Add the seafood to platters for guests to help themselves, to either add to their cocktails or to enjoy separately.


Cocktails, RecipesLUCKYRICE