In Korea, a cold winter wind is a sign of many things, but one thing is for sure: Mu (무, Korean radishes) are getting sweeter and tastier, and it’s finally the right season for oysters again.
A great way to enjoy both ingredients together is making rice with them. Juices from the sweet winter radishes and the flavorful brine of the oysters seasons rice blend perfectly for a healthy, delicious one-bowl meal.
300g julienned mu
250g shucked oysters
1 tsp of perilla oil (or substitute sesame oil)
3×4 cm piece dashima (다시마, dried kelp), optional
For serving: seasoned soy sauce (see below)
*Keep in mind that 1 cup in Korea is 200ml, while an American cup is 240ml
1. The day before, soak your dashima in 1.5c cold water overnight.
2. Day-of, wash your rice twice and soak it for at least 20 minutes. (If using a 1:1 mixture of brown and white rice, soak for 30 minutes; other grains can take even longer.)
3. Meanwhile, julienne the mu.
4. Rinse oysters gently with sea salt mixed in a little water. Pick out any bits of shell or debris you find.
5. Drain your rice and place into a heavy-bottomed pot.
6. Add mu, kelp water, and perilla oil. Mix well, cover the pot, and place on high heat.
7. Once the rice comes to a hard boil, cook for 8 minutes on high heat, then open the lid, mix well and reduce the heat to medium low and put the lid back on. It should cook for at least 7 minutes at medium low.
8. Add oysters. Cover the pot. Turn off the heat and let it cook in the residual heat for 5 minutes.
9. It’s ready to serve! Divide into two bowls and drizzle a little yangnyeom ganjang (양념간장, seasoned soy sauce) over the top before eating.
Here’s how I make yangnyeom ganjang.
– 3tbs Joseon ganjang
– Pinch of crushed sesame seeds
– Pinch of minced garlic
– Pinch of gochugaru
– ½ tsp of sesame oil or perilla oil (or more, if you want!)
– Optional: About 2 tbs chopped dallae or scallion
Super easy, right? 🙂