Nourishing Oyster and Seaweed Porridge: A Symphony of the Sea
Oyster and Seaweed Porridge Made with Seasonal Oysters: A Symphony of the Sea’s Bounty
It’s officially oyster season! I personally love oysters, enjoying them raw with a spicy dipping sauce, in oyster salads, fried, or in soups and porridges. At my home, we elevate the traditional Korean oyster porridge by adding other complementary oceanic ingredients like seaweed and ‘maesengi’ (a type of green laver). For the elderly or those with weaker digestion, finely mincing the oysters, stir-frying them in sesame oil, and then adding soaked rice and chopped vegetables creates a ‘Gulgukbap’ (oyster porridge) that is gentle on the stomach and incredibly nutritious – a true restorative meal.
Ingredients- 4 cups short-grain rice
- 1 cup mixed grains rice
- 2 packs oysters (350g each), total 700g
- 100g dried seaweed (miyeok)
- 200g king oyster mushrooms (myeongtanbeoseot)
Seasoning- 4 Tbsp sesame oil
- 2 Tbsp salt (or soy sauce, to taste)
- 2 L broth (anchovy or kelp-based)
- 2-3 L water
- 4 Tbsp sesame oil
- 2 Tbsp salt (or soy sauce, to taste)
- 2 L broth (anchovy or kelp-based)
- 2-3 L water
Cooking Instructions
Step 1
First, rehydrate the dried seaweed in cold water until soft. Rinse it thoroughly, squeeze out excess water, and cut it into pieces about the length of your index finger. In a pan, heat 2 tablespoons of sesame oil and sauté the cut seaweed until fragrant. Add about 1 liter of water and blend it together to create a smooth seaweed paste. This step helps to deepen the seaweed’s flavor.
Step 2
Gently rinse the rice that has been soaked overnight (or for at least a few hours). Place the rinsed rice in a blender and pulse it a few times. You don’t want to completely liquefy it; the goal is to break the grains slightly so they cook faster and create a smoother texture, but still retain some bite.
Step 3
In a large pot, heat the remaining 2 tablespoons of sesame oil over low heat. Add the lightly broken rice and stir-fry it, being careful not to burn it. As the rice grains become slightly translucent, add about 1 liter of water. Stir continuously to prevent sticking and ensure the rice doesn’t clump together. Once the rice starts to soften, stir in the prepared seaweed paste and mix well. Turn off the heat momentarily to allow the rice and seaweed to fully meld. Then, add the sliced king oyster mushrooms and 2 liters of broth. Bring the mixture to a simmer over medium heat. Once the rice grains begin to break down and the porridge thickens, reduce the heat to low and continue to stir frequently to prevent the porridge from sticking to the bottom of the pot.
Step 4
When the rice grains are almost fully cooked and the porridge has reached your desired consistency, add the fresh oysters. You can add them whole or roughly chopped. If you prefer to reduce the strong oyster scent, you can lightly sauté or blanch the oysters before adding them. However, I personally enjoy the robust oyster flavor in my oyster porridge, so I add them directly. Stir gently over low heat to avoid breaking the oysters as they cook. Taste and adjust the seasoning with salt or soy sauce if needed. Your nourishing oyster and seaweed porridge, a true symphony of the sea’s bounty, is now complete. Enjoy this comforting and healthy meal!
