Oyster and Radish Rice recipe - ingredients, nutrition and when to eat it
Oyster and radish rice is a winter pot-cooked dish made by cooking oysters and radish over rice.
Oyster and radish rice is a winter pot-cooked dish made by cooking oysters and radish over rice. The oysters’ briny flavor pairs with the tender radish, and a seasoned soy sauce adds a savory, salty finish. It’s just right for lunch or dinner when you’re in the mood for a warm bowl of rice.
Rice bowls · 40 minutes to cook
Nutrition (per 534g serving): 695.6 kcal · protein 21.9g · carbohydrate 128.1g · fat 7.2g · sodium 1693.3mg
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 after most of the water has been absorbed.
Tips: Season the rice with soy sauce at the table after cooking to let the oysters’ flavor shine.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Oysters — 100 g
- Daikon radish — 80 g
- Water — 180 ml
- Soy sauce — 1 Tbsp
- Sesame oil — 0.5 tsp
- Scallions — 1 pc
- Toasted sesame seeds — 0.5 tsp