[Hundred Years Gourmet] A bowl of nutritious oyster rice in a large town… a bowl of oyster stone-grilled rice full of the scent of the sea
âA bowl of oyster rice made from Ganwoldo oysters, which has an excellent flavor to Taejo
Fifty-nine restaurants from around the country were selected for the âHundred Years Restaurantâ, which connects generations. These are places that have been silently meeting customers in one place for over 30 years. A place that impresses with âuniformityâ while protecting faith and determination. These efforts have stolen the government's taste. The 59 restaurants selected directly by the Ministry of Small and Medium Venture Enterprises and the Small Commercial Market Promotion Corporation are currently known through the foodtech O2O (online and offline connection) platform âShikishin.â Under the title âHundred Years Gourmet,â AJU Keizai introduces the Hundred Years Restaurant, one by one, each weekend, a place filled with memories.
*Image source: Courtesy of the owner of Kun Village Nutritious Oyster Rice
âOysterâ is nicknamed âsea milkâ because it contains many nutrients that are good for the body, such as amino acids, vitamins, and iron. It is one of the seafood loved by many people because of its nutritional value as well as its unique flavor. In Seosan, there is a âlarge village nutrition oyster mealâ that uses oysters, a local specialty, and serves a variety of dishes, such as hot stone-grilled rice, oyster sashimi, oyster chijimi, and oyster sauce.
Located in Ganwoldo, Seosan, âKun Village Nutritious Oyster Riceâ has been enjoyed by the first boss Kim Yun-yong and CEO Kim Byeong-sik, the son of Noh Jeong-rye, for the second generation. If you order the signature menu âNutritious Oyster Rice,â you will receive a free service of oysters cooked while the rice is being prepared. Hot oyster rice freshly cooked in a stone pot contains plenty of garnishes such as wild oysters, ginkgo nuts, walnuts, dates, and pine nuts. We recommend tasting the rice first and then eating it with sesame oil, sweetened soy sauce, oyster sauce, or kimchi according to your preferences so that you can enjoy the original flavor of the oysters as they are. The crispness of nuts, the chewiness of oysters, and the moisture of jujube blended in the mouth along with the chewy texture of chewy rice is excellent. After removing the rice from the stone pot, pour water to make rice crackers, which are good to eat after a meal.
[Hundred Years PICK] âOyster riceâ = A dish made by putting oysters in the moxibustion step during the rice preparation process. The sight of oysters being tightly packed on top of the rice bursting with seaweed is appealing to the palate. The subtle flavor of oysters penetrates deep into the rice, and the salty yet rich umami added is appealing.