Nutritious Oyster Rice with Fresh Seasonal Oysters
Nutritious Oyster Rice with Fresh Seasonal Oysters
How to Make Delicious and Healthy Oyster Rice with Seasonal Oysters
Introducing a recipe for oyster rice packed with nutrition and flavor, using plump, fresh, seasonal oysters from Tongyeong. Even children who don’t typically favor oysters will enjoy this dish, as the oysters are cooked with the rice, enhancing its overall flavor profile, making it a hit with adults too. Served hot with fragrant seasoning sauce, this is a perfect winter delicacy. Look forward to the oyster soup recipe coming up next!
Main Ingredients- 2 handfuls fresh oysters (approx. 200g)
- 2 handfuls short-grain rice (or mixed grains)
- 2 cups shiitake mushroom broth
- 2 dried shiitake mushrooms
- 1/8 carrot
- 3 cooked chestnuts
Seasoning Sauce Ingredients- A little wild chives, finely chopped
- 3 Tbsp soy sauce
- 0.5 Tbsp gochugaru (Korean chili powder)
- 0.5 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- A little wild chives, finely chopped
- 3 Tbsp soy sauce
- 0.5 Tbsp gochugaru (Korean chili powder)
- 0.5 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the rice thoroughly. Soaking it for at least 30 minutes will ensure the rice cooks up fluffy and delicious. Drain the soaked rice in a sieve.
Step 2
Peel and finely chop the carrot. Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until softened.
Step 3
Don’t discard the water used to soak the shiitake mushrooms; strain it through a sieve to use as a clear broth. Squeeze out excess water from the rehydrated shiitake mushrooms and chop them finely, to the same size as the carrots. Halve the cooked chestnuts lengthwise. Now, in a pot, combine the drained soaked rice, chopped carrots, shiitake mushrooms, and chestnuts. Pour in the 2 cups of shiitake mushroom broth. (The ratio of soaked rice to water should be 1:1.)
Step 4
For the fresh oysters, add a pinch of coarse salt while rinsing and gently rub them with your hands to remove any impurities. Rinse them thoroughly in clean water at least 3 times, then drain them well in a sieve.
Step 5
Now, begin cooking the rice. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 3 minutes. Once the water has mostly evaporated, lower the heat to low and cook for another 5 minutes. With about 5 minutes remaining for cooking, evenly scatter the cleaned oysters over the rice. Cover the pot and let it steam for about 5 minutes until done. While the rice is cooking, finely chop the wild chives. In a bowl, combine 3 Tbsp soy sauce, 0.5 Tbsp gochugaru, 0.5 Tbsp sesame oil, and 1 tsp toasted sesame seeds. Mix well to create a delicious seasoning sauce.
Step 6
Serve the hot oyster rice with the prepared seasoning sauce and enjoy! The blend of oyster flavor and rice is truly delightful.
