1880 Korean recipes. Page 79 of 79. Compare ingredients and cooking times. Korean Lotus Root Shrimp Pot Rice.
The shrimp are never sauteed. After 10 minutes in garlic and soup soy sauce, they go on top of the rice once the pot is bubbling hard and turn pink in the steam under the lid. Their garlicky soy juices season the top layer of rice, and the lotus root, cut 3 mm thick, is still crisp after resting.
Thin slices of lotus root turn faintly translucent at the edges in anchovy broth while their centers stay crisp. Some of the root's starch slips into the liquid and gives the soup the slightest body. Garlic, soup soy sauce, salt, and black pepper season it lightly, leaving the lotus root's mild sweetness at the front.
Equal parts white rice and glutinous rice make this mixed rice stickier and chewier than plain steamed rice, with chestnuts, jujubes (Korean red dates), black soybeans, and shiitake studded through it. The toppings are simply layered over the rice and left alone, with no stirring or pressing, and the chestnuts and dates hold their shape.
Octopus and flat slices of tofu share the pot with anchovy broth seasoned with soup soy sauce and garlic, no chili, and water dropwort and green onion are laid on top. It stays on a low flame at the table for everyone to serve themselves. The octopus is most tender right when the legs curl and turn opaque, and toughens the longer it simmers.
Small enough to eat by hand in one bite, these pouches turn up in lunchboxes, at picnics and as snacks. Inside the sweet-savory braised fried tofu, the vinegared rice is mixed with finely chopped carrot, cucumber and sesame seeds, so there is a little crunch under the soft tofu. Imitation crab or burdock root can go into the filling as well.
No soy sauce and no chili go into this octopus soup; salt alone seasons it, and the broth stays clear. Once the broth returns to a boil the octopus cooks for just three minutes, and the water dropwort (minari) goes in right before the heat is turned off, wilting for about 20 seconds.
Raw beef sold for raw consumption, dressed with soup soy sauce, garlic, and sesame oil, sits over cooled rice with julienned Korean pear, shredded lettuce, and a pasteurized egg yolk. The pear adds sweet crunch against the soft beef. The beef is sliced thin against the grain on a sanitized board and knife kept apart from the produce, then mixed gently so the strands stay intact. The rice is cooled until it stops steaming, the beef goes on only right before eating, and nothing is kept as leftovers. A raw-consumption label and refrigeration lower the risk of food poisoning but do not remove it, so this bowl is not suitable for pregnant people, young children, older adults, or anyone with a weakened immune system; fully cooked beef is the safest choice.
Instead of stirring chili straight into the broth, this spicy beef soup seasons each strand of shredded brisket with chili flakes, garlic, soy sauce, and sesame oil, so the heat clings to the meat itself. The clear brisket broth turns red as the seasoned beef simmers in it, with fernbrake (gosari, a chewy dried fern), bean sprouts, and plenty of long-cut green onion filling the bowl.