Oyster and Radish Rice (Ggulmu-bap): A Taste of the Sea
How to Make Delicious Oyster and Radish Rice (Ggulmu-bap)
Oysters, often called ‘the milk of the sea,’ are in season! From September to December, these plump gems are at their best. Enjoy them before the season ends by making this simple yet incredibly satisfying Ggulmu-bap. When paired with a flavorful seasoned soy sauce (yangnyeomjang), it’s a complete meal that requires no side dishes. If you’re looking to improve your skin, indulge in these nutritious oysters and become radiant!
Ingredients
- Fresh Oysters: 2 handfuls (approx. 200-300g)
- Rice (short-grain): 1 cup
- Sweet Rice (glutinous rice): 1 cup
- Shredded Radish: 1 handful (approx. 50-70g)
- Sesame Oil: 1 Tbsp (for cooking rice)
- Korean Wild Chives (Dallae): 1 handful (approx. 30g)
- Soy Sauce: 3 Tbsp (for seasoning sauce)
- Gochugaru (Korean chili flakes): 0.5 Tbsp (for seasoning sauce)
- Plum Extract (Maesil Cheong): 2 Tbsp (for seasoning sauce)
- Sesame Oil: 1 Tbsp (for seasoning sauce)
- Toasted Sesame Seeds: 1 Tbsp (for seasoning sauce)
Cooking Instructions
Step 1
Gently rinse the fresh oysters a couple of times in lightly salted water. Avoid vigorous washing or soaking for too long, as this can cause the oysters to break apart and lose their flavor and nutrients. The goal is just to remove any grit. We’re also adding shredded radish, which is wonderfully sweet and crisp in winter. This adds a refreshing element to the rice.
Step 2
Rinse the rice and sweet rice (using a 1:1 ratio) thoroughly. Place the rinsed rice in a pot. The water level should be about 1.5 cm above the rice. If you soaked the rice beforehand, use slightly less water. Ggulmu-bap is best when the rice is slightly firm and separated, rather than mushy. Adjust the water to achieve your preferred texture.
Step 3
Add 1 tablespoon of sesame oil to the rice. This not only adds a lovely sheen but also helps to eliminate any stale smell if you’re using older rice. A tip for older rice: adding a little sesame oil and a touch of vinegar can make the rice appear glossy and taste fresher.
Step 4
Cover the pot with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and cook for about 10 minutes. When most of the water has evaporated, lower the heat to the lowest setting to let the rice steam. It’s best to add the oysters during the steaming phase rather than cooking them with the rice from the beginning, as this prevents them from becoming mushy.
Step 5
Now, when the water has mostly evaporated and the rice is steaming, carefully arrange the rinsed fresh oysters on top of the rice. Replace the lid and continue to steam over the lowest heat for about 5 more minutes. Making rice in a pot is surprisingly simple!
Step 6
Voila! Open the lid to reveal perfectly cooked, plump oysters nestled in fluffy rice. The texture looks just right.
Step 7
Gently fluff and mix the rice with the oysters and radish using a spatula. Be careful not to break up the rice grains. The rice is cooked to a perfect consistency – not too wet, not too dry – and the fresh, briny oysters and crisp radish create a delightful harmony of flavors and textures. For an extra burst of flavor, drizzle with the prepared seasoning sauce and mix well.
