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Steamed Oysters Rice, Rice and Porridge, Korean Recipe, Korean Food Recipe
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STEAMED OYSTERS RICE

INGREDIENTS :

2 cups of korean short-grain rice, 226.8g shelled baby oysters, 2 cups of hot water, 2.5 cups of lukewarm water, 1T salt.


SEASONINGS:
1t lemon juice, some ground black pepper, some rice wine (i.e. chongju).

PREPARATION :

1. Wash rice under cold running water till the water through it is completely clear; Soak in 2.5 cups of lukewarm water for 30 minutes; Leave in the strainer to drain for 60 minutes.
2. Rinse baby oysters briefly; Soak in water with 1T salt for 15 minutes; Lift the oysters up; Rinse and drain; Marinate in seasonings briefly.
3. Pour 2 cups of hot water to a heavy-based non-stick pot; Add the rice; Bring to the boil over a medium-high heat; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 15 minutes; Turn to a low heat; Uncover; Add the oysters; Cover the pod with its lid again; Cook over a low heat for 13 minutes; Turn to a very low heat; Cook over a very low heat for 15 more minutes; Turn off the heat; Fluff the rice with a wooden spoon; Arrange the rice mixture in serving bowls; Serve hot.