Korean Oyster Rice (Winter Pot Rice with Plump Oysters)

Rinse 1.5 cups rice until the water runs mostly clear, then soak it in cold water for 30 minutes.

Drain in a sieve for about 10 minutes so the added cooking water stays accurate.

Put 200 g oysters in cold water loosened with coarse salt and swish them gently with your fingertips.

When the water turns gray from grit, rinse once briefly and leave them in a sieve to drain.

Cut 80 g Korean radish into matchstick-thin strips and spread them evenly over the bottom of the pot.

Add the soaked rice on top, pour in 1.5 cups water, and level the surface without pressing it down.

Set the pot over high heat with the lid off until bubbles appear around the edges, then immediately reduce to low.

Cover and cook for 12 minutes, until the rice has absorbed nearly all the water.

When almost no surface water is visible on the rice, place the drained oysters on top without piling them up.

Steam over the lowest heat for 5 minutes, then turn off the heat when the oyster edges curl slightly.

Mix 2 tablespoons soy sauce, 1 teaspoon sesame oil, 0.5 teaspoon red pepper flakes, and 20 g chopped green onion for the sauce.

Fluff the rice gently so the oysters stay whole, then serve with the sauce on the side.