#oysterguksu (rice soup)

20250304 #breakfastdiary 1333, 1°C/cloudy, 15 min/exercise (S) "Toryeom" is a traditional Korean cooking method used for guksu (rice soup) or jjigae, where you alternately mix the broth and rice back and forth to serve it warm. It both heats the rice and brings the broth to the right temperature. As rice cools, the starch loses moisture and turns stiff, but toryeom adds moisture and heat back in, making it soft again, while the broth naturally seeps into the rice. It's actually similar to how you make risotto. Though it's a shame that fewer and fewer restaurants do toryeom these days due to hygiene concerns and labor costs. Apparently the original method alternates piping-hot broth from a cauldron with cold rice about 50 times, but I don't have that kind of setup or skill, so today I just did it about 5 times, more as a gesture. Toryeom-style 350kcal #oysterguksu

1 bag oysters, 1/4 green onion, 1/4 radish, 1 each red chili and cheongyang chili pepper, 1 clove garlic, 1T fish sauce, salt, white pepper, 1/2 bowl cold rice 👉 like this 1. Rub salt onto the oysters to clean them, then rinse in water. 2. Julienne the radish. 3. Cut the green onion and both peppers on a diagonal. 4. Pour water into a pot, add the julienned radish, bring to a boil, then add the oysters, green onion, and chili peppers. 5. Add 1 clove minced garlic, 1T fish sauce, and a pinch of salt. (Tasting it, I felt like something was missing, so I added 1t seafood powder.) 6. Toryeom the cold rice with the broth, add a little white pepper, and eat. Oh, and I still had leftover radish from the roasted radish I made last week — cut it. The center had a round hole cut out of it, so I couldn't julienne it and cubed it instead. #breakfast #recipe #miraclemorning #oyster