AI-generated imageOyster, Radish and Chestnut Rice (Gul-mubap, 2 Servings)
This Korean rice-cooker dish combines oysters and radish with shiitake, chestnuts and jujubes. Adapted from My Korean Kitchen; unlike bean-sprout oyster rice, the vegetables and toppings are different.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Steep 20 g dried kelp in 240 ml water for 10 minutes. Remove kelp and save the water for cooking.
- 02
Rinse and drain rice, then add it to the cooker with kelp water. Consider your rice cooker's markings; radish also releases moisture, so avoid excess water.
- 03
Julienne radish and dice carrot. Prepare sliced shiitake, peeled chestnuts and pitted jujubes. Keep oysters refrigerated and use separate utensils for raw shellfish and vegetables.
- 04
Layer radish, carrot, shiitake, chestnuts and jujubes over rice, placing 150 g oysters on top. Do not stir raw oysters down into the rice.
- 05
Complete a normal rice-cooker cycle. Check oysters are opaque and firm, and ideally measure at least 63°C at the center. Cook further if needed.
- 06
Mix soy sauce, chili flakes, sugar, chopped chives, optional chili, sesame oil and garlic. Fluff cooked rice gently and serve with the sauce sparingly. Refrigerate leftovers within 2 hours.
Helpful source links
Before you cook
Use fresh refrigerated oysters, separate raw-shellfish utensils, and cook until opaque and firm (check 63°C if possible). Note shellfish, soy, wheat and sesame allergens. Refrigerate leftover rice within 2 hours.
Allergens: 굴/조개류 oyster / shellfish / 貝類, 대두 soy / 大豆 (간장), 밀 wheat / 小麦 (간장 제품 확인), 참깨 sesame / ごま (참기름)
Image & source credits
AI-generated image.
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