Korean oyster rice recipe.
30 min
Serves
2
Medium
Asian
Ingredients
- 1 1/3 cups short grain rice (cup is based on the rice measuring cup)
- 1 1/3 cups water
- 20 g dried kelp (kombu)
- 150 g shelled oyster (, rinsed)
- 300 g daikon radish (, peeled and julienned)
- 50 g carrot (, peeled and cubed)
- 20 g shiitake mushrooms (, washed and thinly sliced)
- 6 chestnuts (, peeled)
- 4 jujube (, pitted and thinly sliced)
- 1/4 cup soy sauce
- 1/2 tsp korean chili flakes (gochugaru)
- 1/2 tsp sugar
- 2 Tbsp garlic chives (, finely chopped)
- 1/2 red chil (, thinly sliced)
- 1 tsp sesame oil
- 1/4 tsp minced garlic
Preparation
Not specified
Cooking
- Soak the dried kelp in the water (1 and 1/3 cups) for about 10 mins.
- Remove the kelp.
- Keep the water for next step.
- Rinse the rice and put it into a rice cooker pot.
- (If you are going to boil the rice instead of using a rice cooker, soak it in water for about 30 minutes after rinsing it.) Add the water from step 1 in the pot.
- Add the prepared ingredients on top of the rice in the following order : radish, carrot, shiitake mushrooms, chestnuts, jujube, oysters.
- Set the rice cooker timer for 30 mins.
- When it is done, serve.
- To eat, add the rice dressing as required onto the bowl of rice and mix them well.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
