Korean oyster rice recipe. It’s cooked with daikon radish, oysters, chestnut and mushrooms. A highly nutritious Korean rice meal!
“Radish and Oyster Rice” (Gulbap, 굴밥) sounds like a very weird combination, apparently, it is one of the best food combinations.
I cooked my oyster rice in my rice cooker, so there was hardly any work to do.
While it’s simple to prepare, it is a really delicious and filling meal! I also felt really healthy afterwards.
If I describe the taste I would say something like this. It kept its individual tastes while harmonizing somehow. It was sweet from the chestnuts and dates, a bit salty from the oysters, and a bit spicy from the sauce. Hope you give this a try soon!
Ingredients for Korean Oyster Rice (Serves 2)
Main
- 1 1/3 cups short grain rice (cup is based on the rice measuring cup)
- 1 1/3 cup water
- 20g dried kelp / kombu
- 150g shelled oyster, rinsed
- 300g daikon radish, peeled & julienned
- 50g carrot, peeled & cubed
- 20g shiitake mushrooms, washed & thinly sliced
- 6 chestnuts, peeled
- 4 jujube, pitted & thinly sliced
Oyster rice dressing (Mix these together in a small bowl.)
- 1/4 cup soy sauce
- 1/2 tsp korean chili flakes (gochugaru)
- 1/2 tsp sugar
- 2 Tbsp garlic chives, finely chopped
- 1/2 red chili, thinly sliced
- 1 tsp sesame oil
- 1/4 tsp minced garlic
*1 Tbsp = 15 ml
How to Make Korean Oyster Rice
- Soak the dried kelp in the water (1 and 1/3 cups) for about 10 mins. Remove the kelp. Keep the water for next step.
- Rinse the rice and put it into a rice cooker pot. (If you are going to boil the rice instead of using a rice cooker, soak it in water for about 30 minutes after rinsing it.) Add the water from step 1 in the pot.
- Add the prepared ingredients on top of the rice in the following order : radish, carrot, shiitake mushrooms, chestnuts, jujube, oysters. Set the rice cooker timer for 30 mins.
- When it is done, serve. To eat, add the rice dressing as required onto the bowl of rice and mix them well.
Radish and Oyster Rice (Gulbap)
Ingredients
MAIN
- 1 1/3 cups short grain rice (cup is based on the rice measuring cup)
- 1 1/3 cups water
- 20 g dried kelp (kombu)
- 150 g shelled oyster , rinsed
- 300 g daikon radish , peeled and julienned
- 50 g carrot , peeled and cubed
- 20 g shiitake mushrooms , washed and thinly sliced
- 6 chestnuts , peeled
- 4 jujube , pitted and thinly sliced
OYSTER RICE DRESSING (MIX THESE TOGETHER IN A SMALL BOWL.)
- 1/4 cup soy sauce
- 1/2 tsp korean chili flakes (gochugaru)
- 1/2 tsp sugar
- 2 Tbsp garlic chives , finely chopped
- 1/2 red chil , thinly sliced
- 1 tsp sesame oil
- 1/4 tsp minced garlic
Instructions
- Soak the dried kelp in the water (1 and 1/3 cups) for about 10 mins. Remove the kelp. Keep the water for next step.
- Rinse the rice and put it into a rice cooker pot. (If you are going to boil the rice instead of using a rice cooker, soak it in water for about 30 minutes after rinsing it.) Add the water from step 1 in the pot.
- Add the prepared ingredients on top of the rice in the following order : radish, carrot, shiitake mushrooms, chestnuts, jujube, oysters. Set the rice cooker timer for 30 mins.
- When it is done, serve. To eat, add the rice dressing as required onto the bowl of rice and mix them well.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
