Seafood and Bean Sprout Rice (Haemul Kongnamul Bap)
Nutrient-Rich Seafood and Bean Sprout Rice: A Delicious and Easy Meal!
Tired of the daily hassle of cooking rice? Make a hearty batch of Seafood and Bean Sprout Rice and enjoy it for breakfast, lunch, or dinner! Simply mix it with the savory soy sauce seasoning. It’s filling, packed with nutrients, and incredibly delicious – a triple treat!
Rice Ingredients- 4 cups soaked rice (soak 3 cups of regular white rice in water for 30 minutes)
- 3 handfuls bean sprouts (trimmed)
- 1 squid (cut into bite-sized pieces)
- 8 shrimp (head, shell, and deveined)
- 1 pc dried kelp (10cm)
- 3 cups water
Marinade Ingredients- 1 Tbsp Cheongju (rice wine)
- Pinch of salt
Seasoning Sauce Ingredients- 1/2 cup Jin Ganjang (Korean soy sauce)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sesame oil
- 0.5 Tbsp Toasted sesame seeds
- 1 minced Cheongyang chili pepper
- 1 minced red chili pepper
- 1/2 minced green onion bulb
- 1 Tbsp Cheongju (rice wine)
- Pinch of salt
Seasoning Sauce Ingredients- 1/2 cup Jin Ganjang (Korean soy sauce)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sesame oil
- 0.5 Tbsp Toasted sesame seeds
- 1 minced Cheongyang chili pepper
- 1 minced red chili pepper
- 1/2 minced green onion bulb
Cooking Instructions
Step 1
First, prepare 4 cups of soaked rice. Soaking 3 cups of regular white rice in water for about 30 minutes will yield approximately 4 cups of soaked rice, perfect for fluffy grains.
Step 2
Next, wash 3 handfuls of bean sprouts thoroughly and trim off the ends. These will be steamed right on top of the rice.
Step 3
Cut 1 squid into bite-sized pieces. Peel and devein 8 shrimp, removing the heads as well. Marinate the squid and shrimp with 1 Tbsp of Cheongju (rice wine) and a pinch of salt to eliminate any fishy odors and enhance flavor. For the squid, making shallow cuts on the inside will give it a prettier shape when cooked. To devein shrimp, you can use a toothpick to gently pierce the second segment from the top and pull out the dark vein, or make a small slit along the back and remove it. Using pre-cooked cocktail shrimp is also a convenient option. Feel free to add other seafood like clams or mussels for an even richer flavor.
Step 4
Now, place the 4 cups of soaked rice into a pot or rice cooker. Add 3 cups of water. Arrange the marinated squid and shrimp on top of the rice. Finally, lay a 10cm piece of dried kelp on top. This will infuse the rice with a wonderful umami flavor as it cooks.
Step 5
Evenly spread the 3 handfuls of prepared bean sprouts over the seafood. Make sure to cover the pot tightly with a lid! If the lid is left open, the bean sprouts might release an unpleasant odor, and the rice may not cook properly. Keeping the lid sealed is crucial for the best results.
Step 6
Once the rice mixture comes to a boil, let it simmer on high heat for about 3 minutes. Then, reduce the heat to low and continue cooking for about 10 minutes, or until most of the water has been absorbed. Turn off the heat and let it steam for another 10 minutes. Because the rice is pre-soaked, it cooks much faster than usual.
Step 7
Once the rice is cooked and has a nice sticky texture, gently fluff it with a rice paddle, being careful not to mash the grains. Remove and discard the kelp piece before mixing. You can either gently mix the seafood and bean sprouts into the rice, or you can shred the kelp and mix it in as well for an extra layer of flavor. This rice is so flavorful on its own, you might not even need side dishes!
Step 8
Now, let’s make the seasoning sauce to enjoy with the rice! Finely mince 1 Cheongyang chili pepper, 1 red chili pepper, and 1/2 green onion. In a bowl, combine the minced vegetables with 1/2 cup of Jin Ganjang (soy sauce), 1 Tbsp of Gochugaru (chili flakes), 0.5 Tbsp of sesame oil, and 0.5 Tbsp of toasted sesame seeds. Mix everything together well until the sauce is evenly blended. You can add garlic or other seasonings to your preference.
