Oyster Juk

굴 죽, Gul Juk

Posted by Aeri Lee on January 1, 2012 Leave a comment (7) Go to comments

Oyster juk is very popular in the winter because winter is the best season for good oysters. This is one of the many different kinds of porridge in Korean cuisine. For some good variations to this recipe, simply replace the oysters with some other seafood such as: clams, mussels, shrimp, scallops, etc. This tastes great with the mild flavor of white rice.

Yield: 3-4 Servings

Short Korean Lesson: *^^*

SangJa (상자) = Box
JaSeok (자석) = Magnet

Video Instructions

Main Ingredients

1 Cup Fresh Oysters (About 10 oz)
1 Cup Short Grain Rice (Or Glutinous Rice)
5 Cups Water
2 Pieces Dried Kelp (3×4 inch)
½ Cup Oyster Mushrooms
¼ Cup Green Onion
2 Tbsp Carrot
1½ Tbsp Sesame Oil
½ tsp Salt
Some Sempio Grilled Laver (For Garnish)
Some Sesame Seeds (Garnish)

Directions

Soak 1 cup of short grain or glutinous rice in water for about 30 minutes.

At the same time, soak two big pieces (3×4 inch) of dried kelp in 5 cups of cold water for about 30 minutes. This will make good broth. If you do not have kelp, you can skip this step, just using normal water for your porridge.

Finely chop ½ cup worth of oyster mushrooms, ¼ cup worth of green onions, and 2 Tbsp worth of carrot. You can substitute your favorite mushroom. I used only the tops of the green onions for better color in the porridge. Rinse 1 cup of oysters.

In a heated pan, fry the soaked and drained rice with 1½ Tbsp of sesame oil. Fry for 2 minutes on high. Keep stirring so that the rice will not stick to the bottom of the pan.

Pour the 5 cups of kelp broth (or water) onto the rice. Once it starts to boil, cook for 15 minutes on medium, or until the rice has almost cooked. Occasionally stir it.

When the rice has almost finished cooking, add the oysters, mushroom, and carrot. Cook for three more minutes on high.

Add the chopped green onions and cook for another minute. Then turn off the heat.

Add ½ tsp of salt and taste it. Depending on your tastes, adjust the amount of saltiness.

I made some seaweed crumbs with Sempio’s grilled laver and sprinkled them on top of the porridge before serving. To do so, put some of the seaweed (laver) in a plastic bag and rub it to make the crumbs. The seaweed gives the soup extra flavor and it is a nice garnish. I also sprinkled some sesame seeds on top for the same reason. It is very delicious and easy to make. Try it someday.