Korean•healthy
Radish and Oyster Rice (Gulbap)
Korean oyster rice recipe.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
When it is done, serve. To eat, add the rice dressing as required onto the bowl of rice and mix them well.