Oyster Rice Cooked in a Pot: A Flavorful Winter Delight
Delicious Oyster Rice Made Easily in a Pot at Home
Savor the unique charm of Oyster Rice, where the refreshing taste of radish and the rich aroma of oysters permeate every grain of rice. This special dish, perfect for warming you up on chilly days, is made effortlessly in a single pot.
Main Ingredients
- 1 1/2 cups short-grain rice (approx. 270g)
- 200g radish
- 200g fresh oysters
- A few ginkgo nuts (about 10-15)
- 1 1/2 cups water (approx. 300ml)
Seasoning Sauce Ingredients
- 2 Tbsp soy sauce
- 1 green chili or Cheongyang chili (optional)
- 2 tsp red pepper flakes
- 1 tsp sugar
- 1 Tbsp toasted sesame seeds
- 2 tsp sesame oil
- A bit of sweet wormwood (or green onion)
- 1 Tbsp water
- 2 Tbsp soy sauce
- 1 green chili or Cheongyang chili (optional)
- 2 tsp red pepper flakes
- 1 tsp sugar
- 1 Tbsp toasted sesame seeds
- 2 tsp sesame oil
- A bit of sweet wormwood (or green onion)
- 1 Tbsp water
Cooking Instructions
Step 1
First, rinse the rice under cold running water and soak it for about 30 minutes. Soaking the rice helps it cook evenly and makes it taste better.
Step 2
Prepare the oysters by gently washing them under running water. Be careful not to wash them too vigorously, as this can diminish their flavor. Peel the outer shells from the ginkgo nuts.
Step 3
Shred the radish into thin strips, similar in size to the rice grains. The radish’s refreshing sweetness will infuse the rice, adding depth to the flavor.
Step 4
In a pot, combine the soaked rice and the shredded radish.
Step 5
Pour in the measured cooking water. **Pro Tip:** When cooking pot rice with vegetables or seafood, it’s best to use slightly less water than usual because these ingredients release a lot of moisture. This prevents the rice from becoming mushy. (e.g., for 1.5 cups of rice, if you normally use 1.5 cups of water, reduce it to about 1.3-1.4 cups for oyster rice.)
Step 6
Place the pot over high heat and bring the water to a boil. Once the water is boiling vigorously, evenly distribute the oysters and ginkgo nuts over the rice. Reduce the heat to low, cover the pot with a lid, and let it cook for about 8 minutes. Once the rice is partially cooked, turn off the heat and let it steam, covered, for another 10 minutes. This steaming process will result in fluffy, perfectly cooked rice.
Step 7
While the rice is steaming, prepare the seasoning sauce. Finely mince the green chili (or Cheongyang chili for a spicier kick) after removing the seeds. Chop the sweet wormwood (or green onion, chives, etc.) finely. I used leftover sweet wormwood, but feel free to use any aromatic herb you prefer.
Step 8
Serve the hot oyster rice topped with the prepared seasoning sauce. Mixing it all together creates a delightful dish where the radish’s sweet and refreshing taste and the oysters’ deep, fresh aroma combine for an exceptional flavor. Enjoy this wonderful oyster rice, a perfect remedy for chilly days and a great way to stimulate your appetite!
