My Korean KitchenRadish and Oyster Rice (Gulbap)
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Ingredients
Serves 2- 2 Tbsp garlic chives (, finely chopped)
- 20 g shiitake mushrooms (, washed and thinly sliced)
- 50 g carrot (, peeled and cubed)
- 1/4 tsp minced garlic
- 6 chestnuts (, peeled)
- 1 1/3 cups water
- 1/4 cup soy sauce
- 1 1/3 cups short grain rice ((cup is based on the rice measuring cup))
- 1/2 tsp sugar
- 1/2 tsp korean chili flakes ((gochugaru))
- 1 tsp sesame oil
- 1/2 red chil (, thinly sliced)
- 150 g shelled oyster (, rinsed)
- 20 g dried kelp ((kombu))
- 300 g daikon radish (, peeled and julienned)
- 4 jujube (, pitted and thinly sliced)
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Steps
- Step 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.
- 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.
- Step 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.
- Step 4
When it is done, serve. To eat, add the rice dressing as required onto the bowl of rice and mix them well.
Interactive, hands-free timers are available in the Supper app.
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.
Source: My Korean Kitchen
