Nutritious Oyster Rice Made with Seasonal Oysters
Easy and Delicious Oyster Rice Recipe to Make at Home
Introducing a recipe for oyster rice, enriched with plenty of fresh, seasonal oysters and the added aroma of mushrooms. This dish is delicious even with basic ingredients you have at home, and the homemade seasoned soy sauce is truly exceptional. With oysters, rice, and a little effort, you can enjoy a wonderful meal anytime. Now, let’s make delicious oyster rice together!
Main Ingredients
- 1 handful fresh oysters (approx. 100g)
- 2 chestnuts
- 2 dates
- Rice for 2 servings (approx. 300g)
Delicious Seasoned Soy Sauce
- 1 handful fresh Korean wild chives (dallae)
- Soy sauce, to taste (enough to moisten)
- 1 Tbsp chili powder
- 0.5 Tbsp sesame oil
- 1 handful fresh Korean wild chives (dallae)
- Soy sauce, to taste (enough to moisten)
- 1 Tbsp chili powder
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash the rice thoroughly and soak it in water for about 30 minutes. Soaking the rice will make the cooked rice softer and tastier.
Step 2
Gently rub the fresh oysters with your fingertips to rinse away any silt or impurities. Rinsing them in lightly salted water helps remove any fishy smell and keeps them fresh.
Step 3
Drain the cleaned oysters completely in a sieve. Peel the chestnuts and cut them into bite-sized pieces (about 1cm thick). Remove the seeds from the dates and slice them into thick strips.
Step 4
In your rice cooker pot (earthenware pot or pressure cooker), add the soaked rice. Pour in water, about 1.3 times the volume of the rice. (Using 1.5 times or more water might make the rice too mushy once the oysters are added, so be careful.) Cook over high heat, and once the water starts to boil, immediately reduce the heat to low and let the rice cook gently until done.
Step 5
When the rice is almost cooked and the steaming process begins, evenly distribute the prepared oysters over the top of the rice. Oysters can become tough if overcooked, so it’s best to cook them for only the last 5-7 minutes of the steaming time. (If using a pressure cooker, you can add the oysters during the last 5 minutes of cooking time after adding rice, water, chestnuts, and dates. For an earthenware pot, add the oysters during the steaming phase.)
Step 6
Now, let’s make the delicious seasoned soy sauce that will elevate the flavor of your oyster rice! Trim the root ends of the fresh Korean wild chives (dallae) to remove any soil, and then finely chop them.
Step 7
Add chili powder to the chopped dallae, and pour in enough soy sauce to moisten them. Mix in fragrant sesame oil and sprinkle with toasted sesame seeds for a perfect seasoned sauce! Mixing this sauce with the freshly cooked, warm oyster rice is absolutely delightful! Feel free to add gingko nuts or shiitake mushrooms from your refrigerator to make it even richer.
