Haemul Bap (Seafood Rice Bowl)

Method6 steps

1. 1

   Step 1: 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.

   Soak short-grain rice before draining · 30 minUses 1 1/2 standard cups short-grain rice · Water, as needed to rinse and soak rice

   
2. 2

   Step 2: Drain to make sure the correct amount of water is used.

   Uses Rinsed soaked rice

   
3. 3

   Step 3: Clean and prepare the selected seafood into bite-size pieces and drain well. Thinly slice the carrot (1 small) and mushroom caps, thaw the peas (1/3 cup), and cut the Korean radish (3 ounces) into short matchsticks. If using dried shiitake instead of fresh caps, soak until softened, drain and slice. Prepare the side sauce by mixing the soy sauce (3 tablespoons), lemon juice (2 teaspoons), sesame oil (1 teaspoon), gochugaru (1 teaspoon), sesame seeds (1 teaspoon), minced garlic (1 teaspoon), sugar (1 teaspoon) and finely chopped scallions (2).

   Uses 10 ounces assorted seafood (shrimp, squid, mussels, oysters, clams, etc.) · 1 small carrot, thinly sliced (Vegetables here are guidelines. You can use any vegetables you like. ) · 1/3 cup frozen peas (thawed ) · 2–3 fresh shiitake caps, thinly sliced, or the dried-mushroom alternative · 3 ounces Korean radish (mu, cut into short match sticks) · 3 tablespoons soy sauce · 2 teaspoons lemon juice · 1 teaspoon sesame oil

   
4. 4

   Step 4: Place the drained soaked rice in a heavy-bottomed pot and add the measured 1 1/2 cups water OR 1 1/2 cups prepared flavorful broth, not both. Cover and bring to a full boil over high heat, about 4–5 minutes. Reduce to low and simmer 5 minutes.

   Simmer Rice · 5 minUses Drained soaked short-grain rice · 1 1/2 cups water or prepared dashima broth for cooking rice · 1 1/2 cups prepared flavorful broth instead of the cooking water (optional)

   
5. 5

   Step 5: Quickly stir the prepared vegetables and seafood into the partly cooked rice. Cover and cook on low for another 7–8 minutes, continuing as needed until the rice is tender and seafood cooked through. Turn off the heat and leave covered for about 5 minutes.

   Cook With Seafood · 8 minUses Partly cooked rice · Prepared seafood and vegetables

   
6. 6

   Step 6: When the rice is done, gently fluff up the rice, evenly distributing the seafood and vegetables. Serve with the sauce on the side.

   Uses Rested seafood and vegetable rice · Prepared side sauce