Nutrient-Rich Oyster Rice Cooked in a Pot (Gyeol-Sotbap)
Nutrient-Rich Oyster Rice Cooked in a Pot (Gyeol-Sotbap)
[Pot Rice Recipe] Making Delicious Oyster Rice Packed with the Ocean’s Bounty
As the winter chill approaches, it’s the perfect season to savor the ‘oyster,’ a delicacy celebrated for its rich nutrients and connection to vitality, even favored by historical figures like Casanova and powering the stamina of Napoleon and Bismarck. This recipe for Oyster Pot Rice (Gyeol-Sotbap) is designed to warm your body and soul against the sudden cold. We’ve perfected it to preserve the plump texture of the oysters and their fresh, oceanic flavor, ensuring a wonderfully nutritious meal without any fishy smell. May this hearty and nourishing pot rice bring you a healthy and happy winter!
Main Ingredients- 200g fresh oysters
- 3 cups short-grain rice
- 1 piece (3cm) daikon radish (thinly julienned)
- 1/2 handful of seaweed (hijiki or dried hijiki, rinsed or rehydrated)
- 2-3 stalks of scallions or crown daisy (finely chopped)
- 2 tablespoons kimchi (finely chopped)
- A little perilla oil (deulgireum)
Seasoning Sauce Ingredients- 1 small dish of soy sauce (approx. 3-4 Tbsp)
- 1/2 tsp perilla oil or sesame oil
- 1 Tbsp minced scallions or minced crown daisy
- 1/2 minced red chili pepper
- A pinch of sesame seeds
- 1 small dish of soy sauce (approx. 3-4 Tbsp)
- 1/2 tsp perilla oil or sesame oil
- 1 Tbsp minced scallions or minced crown daisy
- 1/2 minced red chili pepper
- A pinch of sesame seeds
Cooking Instructions
Step 1
Gently rinse the fresh oysters in lightly salted water, carefully removing any grit or impurities by rubbing with your hands. Rinse them a couple more times in clean water and drain thoroughly in a colander. Handle the oysters delicately to avoid breaking them.
Step 2
Wash the short-grain rice by rinsing it under cold water about three times until the water runs clear. Drain the rice well and let it soak for at least 15 minutes. Soaking the rice helps it cook up fluffier and more delicious.
Step 3
Peel and thinly julienne the daikon radish. This will allow it to cook perfectly alongside the rice and oysters, infusing the rice with a subtle, refreshing sweetness.
Step 4
In your pot or rice cooker, spread the soaked rice evenly. Layer the julienned daikon radish over the rice. You can also add the rinsed or rehydrated hijiki seaweed at this stage if desired. (I used about half a handful of dried hijiki; it’s covered by the radish in the photo!) Since the daikon radish releases moisture, use slightly less water than you normally would for the same amount of rice (e.g., a ratio of 1 part rice to 0.8 parts water).
Step 5
If cooking on the stovetop, cover the pot tightly and begin cooking over medium-low heat. Once the water starts to boil, reduce the heat to low and let it simmer for the rice to cook and steam.
Step 6
While the rice is cooking, finely chop the kimchi for the topping. Mix the chopped kimchi with a little perilla oil to add a nutty aroma and flavor.
Step 7
Now, let’s prepare the seasoning sauce. In a small bowl, combine the soy sauce, perilla oil (or sesame oil), minced scallions (or crown daisy), and minced red chili pepper. Mix well. Using crown daisy instead of scallions adds a lovely fresh herbaceous note. Stir in the sesame seeds just before serving for maximum flavor.
Step 8
The secret to keeping the oysters plump and tender is to add them only during the final steaming period. Once the rice has absorbed most of the water and is ready for its final steam, carefully arrange the drained oysters over the rice. Cover the pot tightly again and let it steam for about 10 minutes. Your delicious Oyster Pot Rice is ready! It’s that simple.
Step 9
-Tips for Enjoying Your Nutritious Oyster Pot Rice- Garnish the finished pot rice with freshly chopped scallions or crown daisy for an extra burst of freshness and aroma. For added richness, you can mix in a tablespoon or two of perilla oil or a small knob of butter (margarine works too) into the rice before serving. Enjoy with the prepared seasoning sauce on the side.
