AI-generated imageChungnam-Style Oyster and Soybean Sprout Rice
A home-style version of Chungnam oyster rice with soybean sprouts, soy dressing and seaweed.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Rinse and soak rice for 30 minutes, then drain. Rinse sprouts and gently wash oysters, checking for shell fragments.
- 02
Place rice, 340 mL water and sprouts in a heavy pot. Once simmering, add oysters and perilla oil on top.
- 03
Cover and simmer over low heat until rice and oysters are cooked. If possible verify oysters reach 63°C inside; add a little water and cook longer if rice is firm.
- 04
Mix soy sauce, chili flakes, scallion, garlic, sesame oil and sesame seeds. Serve rice with torn roasted laver and the dressing.
Before you cook
Use refrigerated oysters and avoid cross-contamination. Cook thoroughly, preferably to 63°C inside. Check oyster, soy and sesame allergies, and promptly refrigerate leftovers.
Allergens: 굴(연체동물) / Oyster (mollusc) / 牡蠣（軟体類）, 콩나물·간장(대두) / Soybean sprouts and soy sauce (soy) / 大豆もやし・しょうゆ（大豆）, 참기름·통깨(참깨) / Sesame oil and seeds / ごま
Image & source credits
AI-generated image.