Oyster and Barley Rice Set Meal recipe - ingredients, nutrition and when to eat it
This winter Korean meal pairs barley rice cooked with plump oysters with seasoned vegetables and a soybean paste sauce.
This winter Korean meal pairs barley rice cooked with plump oysters with seasoned vegetables and a soybean paste sauce. The oysters’ briny flavor goes well with barley’s nutty taste, making it a lovely choice for lunch or dinner when you want something warm.
Seafood · 40 minutes to cook
Nutrition (per 516g serving): 495.3 kcal · protein 20.8g · carbohydrate 76.1g · fat 11g · sodium 1322.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Oysters can shrink and turn tough if cooked too long, so add them when the rice is nearly done.
Tips: Mix in the soybean paste sauce a little at a time to adjust the seasoning.
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Ingredients (1 serving)
- Cooked barley — 100 g
- White rice — 110 g
- Oysters — 80 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Spinach — 40 g
- Bean sprouts — 40 g
- Water — 120 ml