Rice Bowl with Oysters

Name: Rice Bowl with Oysters (Gool Mu Bap)
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 green onion (scallion), cut into ½-in (1.25-cm) pieces; ½ lb (250 g) daikon radish, cut into thin matchstick strips; ½ cup (125 ml) Soy Scallion Dipping Sauce; 1 green onion (scallion), cut into ½-in (1.25-cm) pieces; 1 tablespoon dark sesame oil; ½ lb (250 g) fresh shucked oysters; 1½ cups (300 g) short-grain rice; 2 tablespoons sake (rice wine); 1 tablespoon soy sauce, preferably low sodium; 2 tablespoons dark sesame oil; 2 tablespoons sake (rice wine); 1½ cups (375 ml) reserved simmering liquid (plus water if needed); 1½ cups (375 ml) reserved simmering liquid (plus water if needed)

Gool Mu Bap

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Daikon radish is cut into strips and scattered atop the uncooked rice to cook together in the rich liquor produced from simmering fresh oysters. The plump oysters are folded in for the final 10 minutes of steaming.

Ingredients

1½ cups (300 g) short-grain rice
½ lb (250

Asia
Korea
Fish course
Pescatarian

Method

In a large bowl, add the rice and fill with cold running water. With your hand, swish the rice around and drain the cloudy water. Repeat this step several more times until the water runs clear. Drain the rice in a sieve over a bowl and set aside for 30 minutes.

In a small saucepan, combine the oysters, soy sauce, sake and 1