MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Oysters With Rice
 Categories: Korean, Seafood
      Yield: 2 Servings
 
      1 c  Short-grain white rice
      1 ts Toasted sesame oil
      8 oz Korean radish (mu) or
           -daikon (2 c); peeled and
           -cut into matchsticks
      1 c  Water
    1/2 ts Kosher salt
     24    Fresh oysters; shucked,
           -rinsed, and patted dry with
           -paper towels -OR-
    1/2 lb Frozen oysters; thawed and
           -drained
           Spicy Soy Seasoning Sauce
 
  When oysters are cooked with rice, they infuse it with a sweet flavor
  reminiscent of the sea, and radish adds crispness and an earthy
  sweetness. Koreans call oysters the "milk of the sea," since they
  consider milk and oysters to be the most nutritious foods of the land
  and the sea. Fresh oysters are always best, but you can use frozen,
  available at Korean markets and many supermarkets, if fresh are not
  available.
  
  You don't need to soak the rice for this dish.
  
  Put the rice in a bowl, cover it with cold water, and stir it with
  your hand, them drain by tilting the bowl as far as you can over the
  sink without pouring out any rice. Stir the rice with your hand to
  release excess starch. Continue to rinse and drain the rice until the
  water runs clear.
  
  Heat a large skillet over medium-high heat for 1 minute. Turn the
  heat down to medium, add the sesame oil and rice, and cook, stirring
  with a wooden spoon, for 2 minutes until lightly toasted and
  fragrant. Add the radish matchsticks and cook, stirring to warm
  through, 1 minute.
  
  Add the 1 cup water and salt to the skillet and mix well with the
  wooden spoon, scraping the bottom of the skillet to prevent the rice
  from sticking. Cover and cook for 7 minutes. Add the oysters, mixing
  them in gently, cover, turn down the heat to low, and simmer until
  the rice is cooked, 7 to 10 minutes.
  
  Remove the rice from the heat, fluff with the wooden spoon, and
  transfer to a serving bowl. Serve with the seasoning sauce.
  
  Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015
 
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