Today’s menu is Rice With Oysters, called "Gulbap" in Korean. Koreans often eat oysters in winter, ‘cause oysters are very cheap and delicious in season. I made gulbap with oysters and shredded white radish. You can use bean sprouts or other vegetables instead of radish. I mixed gulbap with dallae-jang (soy sauce with Korean wild chives). You can use chives.
Ingredients (2 served)
2 cups Soaked Rice
Water ( just under than 2 cups)
100g Shredded Radish
200g Fresh Oysters
1 Piece of Kelp
Dallae-Jang (soy sauce with wild chives): 1/2cup roughly chopped Korean wild chives, 4Tbsp soy sauce, 1Tbsp sesame oil, 1Tbsp sesame seeds, 1/2Tbsp red pepper powder, and 2Tbsp water.
1) Wash and soak the rice.
2) Rinse with salt water and drain the oysters.
3) Shred the radish.
4) In a pot, add soaked rice, shredded radish and kelp. And then add water.
5) Bring to boil on high heat for about 5 minutes, lower the heat to low and simmer for 10 minutes.
6) Add the oysters, turn off heat and let it stand for about 10 minutes with the lid closed.
7) In a bowl, mix all the dallae-jang ingredients and serve.