Haemul Bap (Bol de arroz con marisco)

Ingredientes

• 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

Preparación

1. 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. 2

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

3. 3

   Clean the seafood, and drain well. Prepare the vegetables.

4. 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. 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. 6

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