📝 About This Recipe
Gulbap is a seasonal Korean delicacy that captures the briny essence of the sea and the earthy comfort of perfectly steamed grains. Traditionally enjoyed during the winter months when oysters are at their plumpest, this dish combines succulent oysters with aromatic root vegetables like Korean radish and shiitake mushrooms. The magic lies in the contrast between the tender seafood and the crispy rice crust (nurungji) that forms at the bottom of the pot, all brought together by a spicy, savory chive soy seasoning sauce.
🥗 Ingredients
The Rice and Base
- 2 cups Short-grain white rice (rinsed and soaked for 30 minutes)
- 1.8 cups Water (use slightly less than usual as vegetables release moisture)
- 1 piece Dried Kelp (Dashima) (2x2 inch square)
The Toppings
- 300 grams Fresh Oysters (shucked and cleaned)
- 150 grams Korean Radish (Mu) (peeled and julienned into matchsticks)
- 3 pieces Shiitake Mushrooms (thinly sliced)
- 1/4 piece Carrot (julienned for color)
- 1 tablespoon Coarse Sea Salt (for cleaning the oysters)
Yangnyeomjang (Seasoning Sauce)
- 4 tablespoons Soy Sauce (regular all-purpose)
- 1 tablespoon Korean Chili Flakes (Gochugaru) (adjust for heat preference)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 1 teaspoon Toasted Sesame Seeds (crushed slightly)
- 1 clove Garlic (minced)
- 2 tablespoons Korean Chives (Bucha) (finely chopped; can sub with green onions)
- 1/2 teaspoon Sugar or Honey (to balance the salt)
👨🍳 Instructions
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1
Rinse the short-grain rice 3-4 times until the water runs clear. Soak the rice in cold water for 30 minutes, then drain thoroughly in a colander for 10 minutes.
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2
While the rice soaks, prepare the oysters. Place them in a bowl with enough water to cover and add 1 tablespoon of sea salt. Gently swirl them by hand to remove grit, then rinse twice in cold running water. Drain and set aside.
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3
Julienne the Korean radish and carrots into 2-inch long matchsticks. Thinly slice the shiitake mushrooms.
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4
In a heavy-bottomed pot (preferably a Korean stone pot/Dolsot or a cast-iron Dutch oven), add the drained rice, 1.8 cups of water, and the piece of dried kelp.
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5
Spread the julienned radish, carrots, and mushrooms evenly over the top of the rice. Do not stir them in.
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6
Cover the pot with a tight-fitting lid. Bring to a boil over medium-high heat. This should take about 5-7 minutes. Listen for the bubbling sound.
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7
Once boiling, remove the kelp piece quickly, put the lid back on, and reduce the heat to low. Simmer for 10 minutes.
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8
While the rice is simmering, prepare the seasoning sauce by whisking together the soy sauce, gochugaru, sesame oil, sesame seeds, garlic, chives, and sugar in a small bowl.
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9
After 10 minutes of simmering, quickly open the lid and arrange the cleaned oysters on top of the vegetables. Work fast to minimize heat loss.
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10
Replace the lid and continue to cook on low heat for another 5 minutes. This gently steams the oysters so they remain plump and tender rather than rubbery.
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11
Turn off the heat and let the pot sit, covered, for a final 5 minutes to allow the steam to finish the cooking process and settle the flavors.
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12
Open the lid and gently fluff the rice and toppings together using a rice paddle, being careful not to break the delicate oysters.
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13
Serve immediately in individual bowls, providing the seasoning sauce on the side for each person to mix in to their taste.
💡 Chef's Tips
Always use the freshest oysters possible; if they smell overly fishy, do not use them. Do not overcook the oysters—adding them halfway through the cooking process ensures they stay juicy. Using a stone pot (dolsot) or cast iron will give you a delicious crispy rice layer at the bottom; if you want more crust, leave it on low heat for an extra 2 minutes at the end. Adjust the water level carefully; Korean radish contains a lot of water which will release during cooking, so use slightly less water than you would for plain rice. If you can't find Korean radish, Daikon is a suitable substitute, though it is slightly less sweet.
🍽️ Serving Suggestions
Serve with a side of crispy seasoned seaweed (Gim) to wrap the rice in. Pair with a light, clear soup like kongnamul-guk (soybean sprout soup) to cleanse the palate. Include traditional side dishes (Banchan) such as well-fermented Baechu-kimchi or pickled perilla leaves. A glass of chilled Korean rice wine (Makgeolli) complements the briny, savory notes beautifully. Offer extra toasted sesame oil at the table for those who want an even richer aroma.