Nutritious Rice Packed with the Essence of the Sea!
Savor every grain: A nutritious rice dish brimming with the wholesome goodness of the ocean!
This recipe was created to participate in a challenge, focusing on a simple yet delicious dish that highlights quality Korean seafood. I wanted to create something refreshing and accessible, leading me to quickly head to the market and bring this idea to life. It turned out to be surprisingly easy and incredibly tasty, so much so that I can see myself making it often. It’s a delightful way to enjoy the bounty of the sea!
Rice Cooking Ingredients- 2 cups of rice (short-grain or long-grain)
- 3/4 salted mackerel fillet
- 8 fresh shrimp
- 14 clams (manila clams)
- 4 cloves of garlic
- Green tea leaves or tea bag (to taste)
Seasoning- 1 Tbsp soy sauce
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 Tbsp soy sauce
- 1/2 tsp sugar
- 1 tsp sesame oil
Cooking Instructions
Step 1
Prepare all the ingredients for a delicious and nutritious rice dish. Fresh, high-quality Korean seafood and good quality rice are the keys to its wonderful flavor.
Step 2
Select a prime piece of Korean salted mackerel. Its savory umami will create a perfect harmony with the rice.
Step 3
Choose fresh, plump Korean shrimp. The sweet shrimp meat adds a delightful texture and sweetness.
Step 4
Get fresh Korean clams, preferably from a local market. These will lend a wonderful, briny sweetness to the dish.
Step 5
To add a refreshing note later, place your green tea leaves or tea bag in the freezer for a short while. This is particularly useful if you want to enjoy the rice in a style similar to ‘Bori-gulbi’ (dried yellow corvina).
Step 6
Finely mince the 4 cloves of garlic. The pungent aroma of garlic helps to eliminate any fishiness from the seafood and enhances its overall flavor profile.
Step 7
Peel the shrimp, deveining them if necessary. For the clams, rinse them thoroughly under cold running water multiple times to remove any sand or grit. Most clams sold these days are pre-purged, so you likely won’t need to soak them separately.
Step 8
To prevent a fishy smell and to easily remove bones later, lightly pan-sear the salted mackerel. You only need to cook it until the surface is lightly golden brown; it doesn’t need to be cooked through. This step makes deboning much easier.
Step 9
Once the mackerel has cooled slightly, carefully remove the bones and flake the flesh into bite-sized pieces.
Step 10
To further enhance flavor and remove any residual fishiness, heat a little oil in a pan. Sauté the minced garlic until fragrant, then add the prepared clams and shrimp. Stir-fry briefly just until the seafood is opaque. Be careful not to overcook the seafood; the goal is to infuse it with the aromatic garlic.
Step 11
Now, add the washed rice to your rice cooker. Top with the flaked mackerel, and the sautéed clams and shrimp. Drizzle the seasoning mixture (soy sauce, sugar, sesame oil) evenly over the ingredients. Select the ‘quick cook’ or ‘express’ function on your rice cooker for the fastest results, typically around 10 minutes. If using the standard setting, it may take approximately 15 minutes longer.
Step 12
Voilà! Your delicious and nutritious seafood rice is ready. It’s a shame that the wonderful aroma, emanating from the fresh seafood, cannot be captured in a photo. It’s a visually appealing and incredibly flavorful meal.
Step 13
For a refreshing finish, when about one-third of the rice remains in the cooker, or after serving the main portion, pour the chilled green tea (prepared in step 4) over the remaining rice. This method, similar to enjoying ‘Bori-gulbi’, creates a light and cleansing flavor profile, offering a delightful contrast to the rich seafood. It’s a unique way to end your meal!