Discover Korean Food 112: Dr. Sook-Ja Yoon’s “Hyunmi-Gulbap”

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Hyunmi-Gulbap is a Brown Glutinous Rice dish mixed with Oysters. The Oyster contains Protein, Vitamin C, Vitamin E, and Iodin (200 times more than Milk). It is good for: Hair, Fatigue, Skin, and Digestion.

[Ingredients & Quantity]
1 Cup Nonglutinous Rice, 1/4 Cup Brown Glutinous Rice, 30g Pea, 20g Bean Sprout, 1tsp Salt, 2 Cups Water
200g Oyster, 1tsp Salt
Seasoning Sauce: 1tbsp Soy Sauce, 1tsp Perilla Oil, 1tsp Chili Powder, 1/2tsp Sugar, 2tsp Minced Spring Onion, 1tsp Minced Garlic

1. Soak the Brown Glutinous Rice in water for 3 hours. Drain.
2. Soak the Nonglutinous Rice in water for 30 minutes. Drain.
3. Wash the Oysters. Drain them.
4. Remove the tail of the Bean Sprouts. Wash them.
5. Boil the Rice with the Peas, Bean Sprouts, and the Salt for 3 minutes at high temperature. Lower the heat down to the medium temperature for 3 minutes. Lower the heat again down to the low temperature for 10 minutes.
6. Stir the Rice. Serve them with the Seasoning sauce.

* Use less water to make the rice as you add the Bean Sprout.
* You can use the Beans instead of Peas.
* Small Oysters tend to taste and smell better.

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