First, cut various mushrooms into bite-sized pieces and bake them in an ungreased pan. Don't put oil on it. Just put mushrooms in the pan and cook it.

There's a little bit of water, but I'm going to use it as rice water later, so you just need to grill it a little bit. The reason I'm grilling it like this is Bang Bae Dong's no-how to get rid of the fishy raw taste of mushrooms

Prepare fresh oysters and wash them thoroughly

Wash and prepare rice until white water comes out

Place roasted mushrooms on top of it. It is said that leaving the middle part slightly empty makes a breathing hole.

Pour water into the pan where the mushrooms were baked and boil it. This is what becomes the rice water of the mushroom oyster rice.

Pour water into the mushroom pan, boil it, and hold the rice water with the water.

Then boil it hard, boil it for another 10 minutes, and when the rice water disappears, reduce the heat and boil it for another 10 minutes on low heat. And after 10 minutes, you check the condition of the rice, turn off the heat, close the lid, and wait for 10 minutes to finish the freshly cooked pot rice. But this time it's a little different. It's oyster rice. There's a Korean food battle on Olive TV~~~ We're going to use the same method that we used in Chungcheongnam-do.

Make oyster rice with firm oysters.

It's to add fresh oysters. If you make oyster rice with a recipe like this, it will never be chewy oyster rice.

Now add the fresh oysters, close the lid, turn on the heat again, and boil over low heat for another 10 minutes

After 10 minutes, turn off the heat and wait for 10 minutes, then open the lid and cook the rice well. Can you see it~~~~ The oysters are still alive

Fresh rice with a strong oyster and mushroom scent. It's delicious if you just eat rice, but if you mix butter in the sauce, you can feel the taste of rice that comes to life.