Oyster and Maesaengi Seaweed Pot Rice recipe - ingredients, nutrition and when to eat it
This winter pot rice is made with maesaengi seaweed and oysters cooked over rice. The oysters’ briny savoriness and the seaweed’s mild, fragrant sea aroma…
This winter pot rice is made with maesaengi seaweed and oysters cooked over rice. The oysters’ briny savoriness and the seaweed’s mild, fragrant sea aroma infuse the grains. It’s a lovely choice for lunch or dinner when you’re in the mood for a warm bowl.
Rice bowls · 35 minutes to cook
Nutrition (per 355g serving): 467.7 kcal · protein 18g · carbohydrate 80.4g · fat 7g · sodium 923.4mg
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: When rinsing the maesaengi, gently swish it in the water to loosen any clumps.
Tips: Oysters can shrink and turn tough if fried or cooked too long, so you can add them in the final stage of cooking the rice.
Tips: After turning off the heat, let the pot rice rest briefly so the grains turn light and fluffy.
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Ingredients (1 serving)
- Rice — 90 g
- Oysters — 100 g
- Seaweed — 40 g
- Water — 110 ml
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Garlic — 0.5 clove
- Green onion — 5 g