Hearty Ttukbaegi Oyster Rice with Flying Fish Roe
Ttukbaegi Oyster Rice with a Burst of Flying Fish Roe
Made with fresh, seasonal oysters, this Ttukbaegi (earthenware pot) oyster rice is a delightful dish featuring the popping texture of flying fish roe. It’s a fantastic way to enjoy the nutritional benefits of seasonal ingredients and embrace a healthy start to the new year! *^^*
Ingredients (for 2 servings)- Fresh Oysters 220g
- Pickled Radish (Danmuji) 60g
- Stir-fried Dried Shredded Squid (Jinmichae) 50g
- Flying Fish Roe (Tobiko) 90g
- Salted Seafood (Jeotgal) 30g
- Butter or Margarine 1 Tbsp
- Cooked Rice 2 bowls
- Eggs 2
Seasoning Sauce- Green Onion 25g
- Cheongyang Peppers 2
- Soy Sauce 6 Tbsp
- Vegetable Broth or Kelp Broth 4 Tbsp
- Sesame Seeds 1 Tbsp
- Sesame Oil 1 Tbsp
- Plum Extract 1 Tbsp
- Green Onion 25g
- Cheongyang Peppers 2
- Soy Sauce 6 Tbsp
- Vegetable Broth or Kelp Broth 4 Tbsp
- Sesame Seeds 1 Tbsp
- Sesame Oil 1 Tbsp
- Plum Extract 1 Tbsp
Cooking Instructions
Step 1
Let’s prepare the ingredients for two servings of Ttukbaegi Oyster Rice. You’ll need about two packs (220g) of fresh oysters, 90g of flying fish roe for that delightful pop, 60g of pickled radish (danmuji), 50g of pre-stir-fried shredded dried squid (jinmichae), and 30g of salted seafood (jeotgal) to your liking. For cooking, have 1 tablespoon of butter or margarine, two bowls of warm cooked rice, and two fresh eggs ready.
Step 2
The pre-cleaned oysters should be rinsed lightly under cold running water. Drain them thoroughly in a sieve. Ensuring the oysters are well-drained is key to a delicious oyster rice.
Step 3
Making the seasoning sauce in advance allows it to meld beautifully while the rice is cooking. Finely chop the white parts of the green onion and mince two Cheongyang peppers. In a bowl, combine 6 tablespoons of soy sauce with 4 tablespoons of vegetable broth (or kelp broth). Stir in 1 tablespoon of sesame seeds, 1 tablespoon of sesame oil, and 1 tablespoon of plum extract until well mixed. This sauce is also wonderful for dipping freshly roasted seaweed!
Step 4
Finely dice about two strips of the leftover pickled radish. This will add a pleasant crunch and tang to the rice.
Step 5
Cut the stir-fried shredded dried squid into bite-sized pieces using scissors. Its chewy texture will complement the other ingredients wonderfully.
Step 6
To ensure the flying fish roe separates nicely, let it sit at room temperature for a bit. Then, gently cut it with a knife to break up any clumps.
Step 7
Now, let’s prepare the Ttukbaegi (earthenware pot). Add about 1 tablespoon of butter (or margarine) to each pot. Melt it slowly over low heat, tilting the pot to coat the sides as well. This prevents sticking and adds a lovely buttery aroma.
Step 8
Arrange the prepared ingredients in the buttered Ttukbaegi. Start by placing a bowl of warm rice evenly at the bottom. Then, artfully layer the shredded dried squid, salted seafood, and diced pickled radish on top of the rice.
Step 9
Next, generously spoon the flying fish roe over the other ingredients. Crack one fresh egg into the center of each pot.
Step 10
Finally, place the fresh oysters on top. Cover the pot with a lid and continue to cook over very low heat for about 3 minutes. You’ll know it’s ready when you hear a gentle sizzling or popping sound from within the pot. Once you hear this sound, turn off the heat and carefully transfer the Ttukbaegi to your dining table.
Step 11
Drizzle the pre-made seasoning sauce generously over the hot Ttukbaegi Oyster Rice and mix everything together. Ahhh, the rich aroma of oysters combined with the satisfying pop of the roe will make you feel healthy and delighted! Enjoy this truly special meal. ㅎㅎ
