Oyster Pot Rice - Stir-frying Oysters First to Retain the Juices Creates a Deeper Flavor

Steps

1. 1

   Julienne the radish with a mandoline and rinse the oysters in salt water

2. 2

   Slice the wild chive, cheongyang chili pepper, and carrot, then mix with dark soy sauce, cooking wine, red pepper flakes, sugar, minced garlic, and toasted sesame seeds to make the wild chive sauce

3. 3

   Add 3 tablespoons of perilla oil to a heated earthenware pot and stir-fry the oysters on medium heat

4. 4

   When the oysters are 50% cooked and have released their juices, remove only the oysters

5. 5

   Add julienned radish to the remaining oyster juices in the pot and spread the rice on top

6. 6

   Place the removed oysters back on top of the rice, sprinkle green onion, cover with a lid, and steam for 5 minutes

7. 7

   Open the lid and steam for 2 more minutes to finish. Serve with the wild chive sauce