Kimchi Seafood Rice Pot
#PleaseRefrigerate #ChefJeongHoYoung #KimchiSeafoodRicePot #RicePotFullOfKimchiAndSeafood #TheTasteOfFreshlyCookedRiceIsTheBest
Chef Jeong Ho Young from the TV show ‘Please Refrigerate’ made a Kimchi Octopus Rice Pot. I don’t have octopus, but I had frozen seafood and well-fermented kimchi from making kimchi. So, I added the seafood and some mushrooms to the kimchi and cooked a piping hot rice pot right on the stove. Despite the kimchi, the rice isn’t overly red; only a small amount is used. That’s why after making this Kimchi Seafood Rice Pot, mixing it with the seasoned soy sauce is incredibly delicious. The taste of freshly cooked rice pot is more mouthwatering than any meat! When you’ve run out of rice in your electric rice cooker, try making this instant Kimchi Rice Pot!
Rice Pot Ingredients- 3 cups of short-grain rice
- 3 leaves of fermented cabbage kimchi (chopped)
- 1/2 cup of frozen mixed seafood (shrimp, squid, clams, etc.)
- 1/2 cup of mixed mushrooms (shiitake, oyster, etc., torn or chopped)
- 1 piece of dried kelp (approx. 5x5cm)
Seasoned Soy Sauce Ingredients- 3 Tbsp of Korean soy sauce (jin-ganjang)
- 1 tsp of Gochugaru (Korean chili flakes)
- 1 tsp of minced garlic
- 1 tsp of chopped green onion
- 1 tsp of plum extract (for sweetness adjustment)
- 1 tsp of sesame oil
- 1 tsp of toasted sesame seeds
- 3 Tbsp of Korean soy sauce (jin-ganjang)
- 1 tsp of Gochugaru (Korean chili flakes)
- 1 tsp of minced garlic
- 1 tsp of chopped green onion
- 1 tsp of plum extract (for sweetness adjustment)
- 1 tsp of sesame oil
- 1 tsp of toasted sesame seeds
Cooking Instructions
Step 1
First, wash the rice thoroughly and let it soak in water for about 30 minutes. Before cooking, it’s crucial to drain the water completely using a sieve. You can store this drained rice in a clean plastic bag in the refrigerator for later use. (Important: Do not store rice soaked in water for extended periods as it can spoil. Always drain and refrigerate.)
Step 2
Briefly blanch the frozen mixed seafood in boiling water for about 30 seconds to 1 minute. Be careful not to overcook, as it can become tough. Rinse the blanched seafood under cold water and drain well.
Step 3
Let’s prepare the delicious seasoned soy sauce to enhance the flavor of your rice pot! In a bowl, combine 3 Tbsp of Korean soy sauce, 1 tsp of Gochugaru, 1 tsp of minced garlic, 1 tsp of chopped green onion, 1 tsp of plum extract, 1 tsp of sesame oil, and 1 tsp of toasted sesame seeds. Mix everything well until evenly combined. You’ll have a savory and slightly sweet seasoning sauce ready.
Step 4
Now, let’s start cooking the rice pot! Spread the drained, soaked rice evenly at the bottom of your pot. Place the washed piece of dried kelp on top of the rice. The kelp will act as part of the cooking liquid and add a deep umami flavor.
Step 5
Finely chop about 3 leaves of well-fermented kimchi, discarding any excess watery brine. Evenly spread the chopped kimchi over the rice.
Step 6
Tear or roughly chop the mixed mushrooms and place them on top of the kimchi. If you don’t have mushrooms, you can omit them. However, adding mushrooms will provide a chewy texture and a rich, earthy aroma that significantly enhances the taste of the rice.
Step 7
Finally, arrange the blanched seafood evenly over the mushrooms. Now, add the water for cooking the rice. A key tip here: because the kimchi, seafood, and mushrooms will release moisture during cooking, use slightly less water than you normally would for plain rice. Add just enough water to cover the rice grains. This ensures a fluffy, non-mushy rice pot.
Step 8
Close the lid of the pot. If your lid has a steam vent, leave it open and cook over medium-high heat. You’ll smell the delicious aroma of kimchi, seafood, and mushrooms as the rice begins to boil. Once the water level subsides and steam is actively escaping, reduce the heat to low. Now, close the steam vent (if applicable) and let the rice simmer gently for about 10 minutes. After 10 minutes, turn off the heat and let the rice steam, covered, for another 10 minutes. This process will result in perfectly cooked, fluffy rice grains that are never mushy – the secret to a successful rice pot!
Step 9
Voila! Your Kimchi Seafood Rice Pot, inspired by Chef Jeong Ho Young’s recipe from ‘Please Refrigerate,’ is complete. Serve it with the prepared seasoned soy sauce and mix everything together for an incredibly satisfying meal. This rice pot is so flavorful on its own that you won’t need any other side dishes. Enjoy your delicious meal!
