Korean Clam and Radish Pot Rice

Name: Korean Clam and Radish Pot Rice
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: short-grain rice 1.5 cup; clam meat 180 g; radish 150 g; shiitake mushroom 50 g; kelp-infused water 320 ml; soy sauce 1.5 tbsp; cooking wine 1 tbsp; minced garlic 0.5 tsp; sesame oil 1 tsp; chopped scallion 2 tbsp

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Clam meat, julienned radish and shiitake cook on top of rice in kombu water, and the finished pot gets mixed with a soy, sesame oil and scallion sauce at the table.

The radish steams over the rice and sweetens it, and cutting it thin (0.3 cm) lets it finish at the same time as the rice. The soaked rice has to drain well, since the kombu water is measured for rice without surface water. The clams go on only near the end so they stay plump.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 1.5 cups of short-grain rice until the water is nearly clear, then soak it in cold water for 30 minutes.

Drain in a fine sieve for at least 5 minutes so the pot water stays balanced.
2

Cut 150g of radish into 0.3cm strips and slice 50g of shiitake mushrooms thinly.

Keep the pieces even, because thick radish will finish later than the rice and release water unevenly.
3

Pat 180g of clam meat dry, then marinate it with 1 tablespoon cooking wine and 0.5 teaspoon minced garlic for 5 minutes.

Do not extend the time much, or the garlic aroma can dominate the delicate clam flavor.
4

Spread the drained rice evenly in a heavy pot, then add the radish and shiitake on top without pressing them down.

Pour in 320ml kelp-infused water and heat over medium heat until steam rises and the edges bubble.
5

When the liquid starts boiling, reduce the heat to low and cook for 10 minutes.

Keep the lid closed, because repeated opening drops the temperature; check only if you smell scorching or hear the pot drying out.
6

Spread the marinated clam meat evenly over the rice and cook 6 minutes more on low heat, then turn off the heat and rest covered for 10 minutes. Serve with soy sauce, sesame oil, and scallion sauce mixed in at the table.