Korean Oyster Rice (Winter Pot Rice with Plump Oysters)
Plump winter oysters are steamed on top of rice during the final resting stage so they cook gently without shrinking or turning rubbery. Julienned Korean radish laid at the bottom of the pot prevents sticking and releases moisture and sweetness that subtly enrich the grains. The finished rice is served with a dipping sauce of soy sauce, sesame oil, red pepper flakes, and green onion, and mixing everything together lets the briny oyster juices merge with the sharp, nutty dressing. Timing the oysters to the very end of cooking is what keeps them tender and full-sized.
Adjust Servings
Instructions
- 1
Wash rice and soak for 30 minutes.
- 2
Gently wash oysters in salt water to remove impurities.
- 3
Julienne radish, place at the bottom of the pot, add rice and water.
- 4
Bring to a boil, reduce to low heat, and cook 12 minutes.
- 5
Place oysters on top, cover, and steam for 5 minutes.
- 6
Mix soy sauce, sesame oil, pepper flakes, and green onion for dipping sauce; toss to eat.
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