Oyster Rice Porridge
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Oysters go into the pot last, after the rice has broken down and the radish is soft, and they need only a few minutes to stay tender.
Read more
Most of the work is the long simmer before that: rice and minced radish, first toasted in sesame oil, cook for over 30 minutes and like to stick to the bottom, so stir from the base often.
Ingredients
Instructions
- 1
Rinse 1 cup short-grain rice, soak it for 30 minutes, and drain it in a sieve.
Dice 120 g Korean radish finely.
- 2
Swirl 180 g fresh oysters gently in water with your fingertips.
Lift them out without crushing them and drain them well.
- 3
Set a pot over medium-low heat, add 1 tbsp sesame oil, and stir-fry the drained rice and radish for 3 minutes.
- 4
Pour in 1000 ml water and stir along the bottom to loosen the rice.
Once it boils, reduce the heat to low and cook for at least 30 minutes, stirring often.
- 5
When the rice has softened and the radish is tender, add the oysters and 1 tsp minced garlic.
Cook for 5 to 7 minutes, until the oyster flesh is opaque.
- 6
Stir in 1 tbsp soup soy sauce.
Turn off the heat, rest for 2 minutes, and divide the porridge between two bowls.
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