Rice with Oysters (Gulbap)

 

Serve 4   Prep 10 mins   Cook 30 mins

Ingredients:

• 2 cups short grain rice ( rice measuring cup)
• Korean radish, 4 cm, peeled and julienned
• 4~5 shitake mushrooms, thinly sliced
• 2 inches carrot, peeped and julienned 
• 2 1/4 cups water (same rice measuring cup)
• 16 oz oyster, rinsed in salty water
• 2 Tbsp sesame oil
• 1 Tbsp Guk soy sauce

seasoning sauce for oyster rice

• 2 green onion, diced
• 1 red pepper and serrano pepper, seeded, diced
• 1/4 c soy sauce
• 1 Tbsp Korean red pepper flakes
• 1/2 tsp sugar or Maeshichung
• 1 tsp sesame seed
• 1 Tbsp sesame oil
• 1 tsp minced garlic
• 2 Tbsp water (optional)

Directions:

1. Wash the rice and add to a heavy bottomed pot with 2 1/4 cups of water, set aside for at least 20 minutes.
2. Rinse the oyster gently with sea salt mixed in a little water. Pick out any bits of shell or debris. Repeat 2 to 3 times, and leave them in a strainer.
3. Meanwhile, julienne the radish, shitake mushrooms, carrots, set aside
4. Add the drained oyster in a frying pan and add sesame oil, guk soy sauce on the top of the oyster, then heat the pan over medium high heat, stir-fry gently until the oyster are cooked through about 4-5 minutes.
5. Add radish, carrot, mushrooms on the top of the rice.  Cover the lid and bring the pot to a boil over high heat. Once the rice comes to a hard boil, reduce the heat to low and cook for 8 minutes.
6. Turn off the heat and add lightly cooked oyster with juice from the pan, then.let the rice steam for 10 more minutes.
7. When the rice is done, mix everything together. Garnish with seasoning sauce and serve.