Main ingredients 🥩
canned oystersinstant rice (or leftover rice)egggreen oniongreen chili pepperred chili pepperdried anchovy stocktoasted sesame oil
Lim Sung-geun's Super Simple Oyster Gukbap
A super simple, refreshing gukbap made in just 5 minutes using leftover rice and canned oysters
🙋 Recommended for
- ⭐ Those who want to quickly make a warm and refreshing soup using minimal ingredients
- ⭐ People looking for a fail-proof hangover remedy using seasonal winter oysters
Ingredients needed 🛒1 servings
- appropriate amount of canned oysters (as much as you'll eat)
- instant rice (or leftover rice) 1 bowl
- dried anchovy stock 400cc (2 cups)
- toasted sesame oil 1 tablespoon
- green onion half bunch
- green chili pepper 1 piece
- red chili pepper 1 piece
- egg 1 piece
Recipe 🍳
- Place leftover or instant rice directly into a clay pot.
- Pour in 400cc (2 cups) of dried anchovy stock and turn on the heat to boil.
- Once the broth comes to a boil and the rice grains have absorbed the liquid, drizzle in 1 tablespoon of toasted sesame oil.
- Add an appropriate amount of cleaned canned oysters and simmer for 2 minutes.
- Top with green onion sliced into 5cm pieces, finely chopped green chili pepper, and red chili pepper.
- Crack 1 raw egg into the pot, turn off the heat, and let the residual heat cook the egg and oysters to finish.
- Add leftover rice and dried anchovy stock to a clay pot and bring to a boil.
- Once boiling, add 1 tablespoon of toasted sesame oil and canned oysters, then simmer for 2 more minutes.
- Top with green onion, chili peppers, and egg, then finish cooking using residual heat.
Cooking tips 💡
- Coating the clay pot with a thin layer of toasted sesame oil prevents the broth from bubbling over and helps reduce the fishy smell of oysters.
- Oysters become tough if overcooked, so it's best to add them at the end and cook for only about 2 minutes.
- For extra richness, garnish with roasted seaweed powder or crushed sesame seeds according to taste.
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