1-1/2 cup sshort grain ricestandard measuring cup not the cup that comes with a rice cooker
1-1/2 cup swateror dash ima broth or other flavorful liquid
10 ounce sassorted seafoodshrimp, squid, mussels, oysters, clams, etc.
1 small carrot, thinly slice dVegetables here are guidelines. You can use any vegetables you like.
1/3 cup frozen peasthawed
2 or 3 caps shiitake mushroomssoaked if using dried mushrooms, thinly slice d
3 ounce sKorean radishmu, cut into short match sticks
3 tablespoon ssoy sauce
2 teaspoon slemon juice
1 teaspoon sesame oil
1 teaspoon gochugaru (고추가루), Korean red chili pepper flakes
1 teaspoon sesame seeds
1 teaspoon minced garlic
1 teaspoon sugar
2 scallions, finely chopped
Instructions
Rinse the rice three times by swishing the rice, draining each time. Soak the rice for 20 to 30 minutes. This soaking process is very important for fluffy rice.
Drain to make sure the correct amount of water is used.
Clean the seafood, and drain well. Prepare the vegetables.
Place the rice in a heavy bottom pot, and add the water (or flavorful broth). Cover, and bring the rice to a full boil over high heat. This will take 4 to 5 minutes. Then, reduce the heat to low. Simmer for 5 minutes.
Quickly stir in the vegetables and seafood. Cover, and cook for an additional 7 to 8 minutes. Turn the heat off, and leave the pot covered for about 5 minutes.
When the rice is done, gently fluff up the rice, evenly distributing the seafood and vegetables. Serve with the sauce on the side.
Haemul Bap (Seafood Rice Bowl) · Dinner Match Lab | Dinner Match Lab
