I love the oysters in Korea. And we’re in oyster season now. We have been scratching our heads thinking of something new to have for dinner. EJ had the idea to do GulBap. She steamed some rice with oysters, blanched some sprouts, and made a sauce consisting of soy sauce, garlic, ginger, gochugaru, and some other ingredients. I was chasing a 14-month-old around the house.

This was a winter treat. The sauce was salty and pungent from the raw garlic. This enhanced the oysters, and the sprouts gave a crunchy texture. Satisfied my chronic oyster cravings.

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