Gulbap

Rice cooked directly with fresh oysters, absorbing their briny sea flavour into every grain.

Gulbap is a winter seasonal treasure from Korea's southern coastal regions, prepared during the months of October through February when Korean oysters (known as the finest in Asia) reach their peak creaminess and salinity. Fresh oysters are placed on top of partially cooked rice and steamed together for the final minutes, their briny juices seeping down into the grains and transforming ordinary rice into something oceanic and deeply savoury. Tongyeong in South Gyeongsang Province, which supplies the majority of Korea's oysters, is the most celebrated location for gulbap, and the city holds an annual oyster festival where the dish is a centrepiece. A dipping sauce of soy sauce, sesame oil, and chilli is provided alongside, and diners spoon the oysters and rice together in each bite. Gulbap is widely regarded as a nutritional powerhouse in Korean food culture, oysters being praised for their zinc and protein content. The freshness of the oyster is paramount — this is not a dish to eat inland or out of season.