Savory and Chewy Seafood Rice with Fresh Water Parsley Soy Sauce, Made with ‘Chamdeurim’ Rice
A recipe for seafood rice cooked with Gyeonggido’s premium ‘Chamdeurim’ rice, boasting a fragrant aroma and chewy texture, served with a flavorful soy sauce dip made with fresh water parsley.
As the season of harvest arrives, our hearts flutter with the sight of glistening new rice! We present to you our Seafood Rice, made with ‘Chamdeurim’ rice from Gyeonggi Province, renowned for its savory aroma, and generously loaded with fresh seafood. You’ll be captivated by its delicate umami flavor and satisfyingly chewy texture. The accompanying light and fragrant Water Parsley Soy Sauce will elevate the dish to another level. We’ve included detailed steps and tips to make it easy for even beginner cooks. Create a bountiful and delicious meal with this delightful seafood rice!
Seafood Rice Ingredients- 3 cups Chamdeurim rice (approx. 540g)
- 2.7 cups water (450ml)
- 1 bowl frozen mixed seafood (approx. 200g)
- 1 squid body (approx. 100g)
- 10 whiteleg shrimp (approx. 70g)
Seafood Stir-fry Seasoning (Tablespoon Measurement)- 2 Tbsp minced garlic
- 1 Tbsp cooking oil
- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp sesame oil
Fragrant Water Parsley Soy Sauce (Tablespoon Measurement)- 3 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 10 stalks water parsley (white parts mainly, finely chopped)
- 2 Tbsp minced garlic
- 1 Tbsp cooking oil
- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp sesame oil
Fragrant Water Parsley Soy Sauce (Tablespoon Measurement)- 3 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 10 stalks water parsley (white parts mainly, finely chopped)
Cooking Instructions
Step 1
‘Chamdeurim’ rice, developed by the Gyeonggi Provincial Agricultural Research and Extension Services, is an improved variety of our native ‘Jojung’ rice. It’s characterized by its savory aroma and a chewy yet sticky texture. Its excellent storability means you can enjoy delicious rice year-round, just like freshly harvested new rice.
Step 2
Look at how uniform, translucent, and neatly arranged the ‘Chamdeurim’ rice grains are! Aren’t they beautiful? We’re so curious about how it will taste, so let’s get cooking right away!
Step 3
First, measure out 3 cups (approx. 540g) of ‘Chamdeurim’ rice and place it in your rice cooker. Rinse the rice gently. For the first rinse, quickly drain the water to remove any surface dust or impurities. Then, rinse 2-3 more times. It’s a pleasant experience to wash the rice and enjoy its subtle fragrance as the water turns milky.
Step 4
After rinsing, be sure to drain the rice well in a sieve and let it soak for at least 30 minutes. Soaking the rice thoroughly allows the grains to cook evenly and become moist throughout, resulting in softer and tastier rice. This is a crucial step for plump and intact rice grains, so please don’t skip it.
Step 5
While the rice is soaking, let’s prepare the seafood. If you’re using frozen mixed seafood, thaw it and then gently rinse it 2-3 times in lightly salted water. This helps remove any off-odors or debris from the freezing process and maintains the seafood’s freshness. Drain the rinsed seafood in a sieve.
Step 6
Whiteleg shrimp are particularly delicious in season. Remove the shells and heads, preparing only the succulent meat. Removing the shrimp shells and deveining them ensures the seafood doesn’t break apart during cooking and provides a cleaner texture in the rice. You can use shrimp with shells on if you prefer, but this recipe uses peeled and deveined shrimp.
Step 7
For the fresh squid body, gently rub the surface with a paper towel to remove the slippery outer skin. This removes the tough skin and results in a more tender texture.
Step 8
On the inside of the squid body, make diagonal scores with a knife. Then, cut it into thick strips. The scores help the squid curl beautifully as it cooks and allows the flavors to penetrate better. These squid strips will mix well with the rice, adding delicious flavor.
Step 9
When combined, the prepared seafood totals about 370g. Feel free to add or substitute other seafood like clams, mussels, or squid tentacles according to your preference. If preparing fresh seafood is too much trouble, using only pre-prepared frozen mixed seafood will still yield a delicious seafood rice!
Step 10
Now, it’s time to stir-fry the seafood. Heat 1 Tbsp of cooking oil in a pan over medium heat. Add 2 Tbsp of minced garlic and sauté until fragrant. Sautéing the garlic first enhances its aroma and effectively helps to mask any fishy odors from the seafood.
Step 11
Once the garlic is fragrant, add the prepared seafood and 1 Tbsp of cooking wine (mirin). Stir-fry for about 3-4 minutes. The key is to cook the seafood only partially; you want it to be almost cooked rather than fully cooked. This ensures the rice doesn’t become too mushy and the seafood retains its plump texture. Don’t discard the liquid released from the seafood during stir-frying; include it in the rice.
Step 12
Alright, the rice cooker is ready for cooking. Add the soaked and drained rice, followed by the stir-fried seafood mixture. Pour in any juices released from the seafood during stir-frying – this liquid is full of flavor and will make the rice much more delicious, so treat it like part of the cooking water.
Step 13
Add 1 Tbsp of sesame oil to enhance the nutty flavor of the rice and to further eliminate any fishiness from the seafood. Gently mix the rice and seafood to ensure they are well combined. This step helps the cooking water permeate the rice grains evenly.
Step 14
Now, let’s add the cooking water. For 3 cups of rice, add about 2.7 cups (450ml) of water. The amount of water can be adjusted based on the type of rice and how long it was soaked, but ‘Chamdeurim’ rice benefits from slightly less water to achieve its characteristic chewy texture. Once everything is ready, press the ‘White Rice’ cooking button on your rice cooker and let it cook the delicious seafood rice.
Step 15
While the rice is cooking, let’s make the Water Parsley Soy Sauce, which pairs perfectly with seafood rice. Finely chop about 10 stalks of water parsley (focusing on the white parts) and place them in a bowl. Add 3 Tbsp soy sauce, 2 Tbsp water, 1 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Mix everything well. You can also use other fragrant greens like green onions, chives, or wild chives instead of water parsley.
Step 16
Ding dong! Accompanied by the delightful aroma of cooked rice, our Seafood Rice made with ‘Chamdeurim’ rice is ready! Doesn’t the steam rising from the rice cooker look absolutely appetizing? The savory rice fragrance and the seafood aroma that filled the kitchen while it was cooking are now tantalizing our senses.
Step 17
Once the rice is done, open the lid of the rice cooker. Gently fluff the rice from the bottom up with a rice paddle and let it rest for a moment. This allows steam to escape, making the rice fluffier and chewier. Be careful not to mix too vigorously, as this can make the rice mushy.
Step 18
Taste the slightly cooled seafood rice. The chewy texture of the various seafood combined with the savory and sticky ‘Chamdeurim’ rice is simply superb. It’s not too firm, not too mushy – the perfect texture that will surely impress you. Each grain of rice seems alive, soft yet with a delightful bite.
Step 19
On its own, the subtle umami of the seafood and the savory flavor of the rice create a wonderful meal. The deep, rich flavor from the seafood broth infused into the rice grains is so satisfying that you won’t be able to stop eating.
Step 20
Now, try adding the fragrant Water Parsley Soy Sauce we made earlier. Spoon a little soy sauce over the rice and mix it gently. The fresh aroma of the water parsley and the savory flavor of the soy sauce will further enhance the seafood rice. It’s like magic, transforming an ordinary meal into something extraordinary!
Step 21
We highly recommend you try making this nutritious Seafood Rice with ‘Chamdeurim’ rice, grown in our own land! Experience the harmony of the chewy rice texture, the freshness of the seafood, and the aromatic delight of the water parsley soy sauce. You’ll be filled with happiness with every bite! This recipe comes with a strong recommendation! 😀
