Haemul Bap (Seafood Rice Bowl)
Haemul bap is rice cooked with seafood and served with a sauce. When making rice, simply throw in a few other ingredients while cooking the rice, you can have a filling one-pot meal!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1-1/2 cups short grain rice (standard measuring cup not the cup that comes with a rice cooker)
- 1-1/2 cups water (or dashima broth or other flavorful liquid)
- 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 or 3 caps shiitake mushrooms (soaked if using dried mushrooms, thinly sliced)
- 3 ounces Korean radish (mu, cut into short match sticks)
- 3 tablespoons soy sauce
- 2 teaspoons lemon 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
- 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.
- 2
Drain to make sure the correct amount of water is used.
- 3
Clean the seafood, and drain well. Prepare the vegetables.
- 4
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.
- 5
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.
- 6
When the rice is done, gently fluff up the rice, evenly distributing the seafood and vegetables. Serve with the sauce on the side.