Flavorful Oyster Rice Cooked in a Pot (Gyeul Sotsbap)
Flavorful Oyster Rice Cooked in a Pot (Gyeul Sotsbap)
How to Make Delicious Oyster Rice with Radish, Preparing the Oyster Sauce, and Cleaning Oysters
Oysters are in season from now until February. It’s a great time to enjoy nutrient-rich oysters! I’ve made a delicious oyster rice pot with plenty of fresh oysters. Let’s make it together!
Ingredients for Oyster Rice- 200g short-grain rice (approx. 1.5 cups)
- 250g fresh oysters
- 170g daikon radish (approx. 1/4 small radish)
- 4 Tbsp chopped green onions (for garnish)
- 1 Tbsp sesame oil (for marinating oysters)
- 1 piece dried kelp (kombu, 5x5cm)
- 1/2 red chili pepper (for garnish, seeds removed)
- 1 Tbsp coarse sea salt (for cleaning oysters)
- 180ml water (or 0.5cm above the rice level)
Oyster Rice Sauce- 2 Tbsp soy sauce
- 2 Tbsp perilla oil
- 1 Tbsp sesame seeds
- 1 Tbsp finely chopped green onions
- 1 tsp red chili powder
- 2 Tbsp plum extract
- Pinch of black pepper
- 2 Tbsp soy sauce
- 2 Tbsp perilla oil
- 1 Tbsp sesame seeds
- 1 Tbsp finely chopped green onions
- 1 tsp red chili powder
- 2 Tbsp plum extract
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare all the ingredients for a delicious oyster rice pot.
Step 2
Gently rinse the short-grain rice two to three times under running water, being careful not to break the grains. Soak the rinsed rice in cold water for 30 minutes. After soaking, drain the rice thoroughly in a sieve. This ensures the rice cooks up fluffy and not mushy.
Step 3
If using packaged oysters, drain any excess water. Place the oysters in a clean bowl and add 1 Tbsp of coarse sea salt. Gently toss the oysters with your fingertips to remove any slime or debris. You’ll see cloudy water coming out, which indicates they are being cleaned effectively.
Step 4
Rinse the salted oysters under cold running water two to three times, gently swirling them. Avoid rubbing them too vigorously to prevent damage. After rinsing, drain them well in a sieve.
Step 5
Add 1 Tbsp of sesame oil to the drained oysters and toss gently. The sesame oil helps to eliminate any fishy smell from the oysters and enhances the overall flavor of the oyster rice.
Step 6
Finely chop the green onions. Julienne the daikon radish into strips about 0.7cm thick. Avoid cutting the radish too thinly, as it can become mushy when cooked. Slightly thicker pieces will provide a better texture.
Step 7
In a bowl, combine all the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp perilla oil, 2 Tbsp plum extract, 1 Tbsp sesame seeds, 1 Tbsp finely chopped green onions, 1 tsp red chili powder, and a pinch of black pepper. Mix well until thoroughly combined.
Step 8
Now, let’s cook the rice. Place the drained soaked rice in a pot and add 180ml of water. (Ideally, the water should be about 0.5cm above the rice level, but reduce the water slightly as the radish will release moisture.) Add the piece of dried kelp and spread the julienned radish evenly over the rice. (One 5x5cm piece of kelp is sufficient; if using smaller pieces, about 2-3 pieces can be used.)
Step 9
Cover the pot and bring to a boil over medium heat for 5 minutes. (For standard pots, start with medium-high heat; for heavy-bottomed pots like cast iron, use medium heat. Adjust time slightly based on your stove.)
Step 10
After boiling for 5 minutes, reduce the heat to low.
Step 11
Continue to cook on low heat for 7 minutes. You should hear the rice gently simmering.
Step 12
After 7 minutes, carefully open the lid and scatter the prepared oysters evenly over the rice. Oysters cook very quickly, so adding them towards the end prevents them from becoming tough. Close the lid again and let it steam on low heat for another 5 minutes. Keep the heat on low.
Step 13
Turn off the heat and let the rice steam in its residual heat for 3 minutes. This final steaming allows the flavors to meld and ensures the rice is perfectly cooked and moist.
Step 14
When you open the lid, you’ll see plump, perfectly cooked oysters and fluffy rice. The oysters look tender and delicious.
Step 15
Finally, garnish the rice with the chopped green onions and thinly sliced red chili pepper. Serve hot, and mix with the prepared oyster sauce before eating for a truly delightful meal. Enjoy the rich flavor and aroma of seasonal oysters!
