Korean Clam Pot Rice (Savory Clam Broth Cooked Rice Bowl)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 5
About this dish
The rice is cooked in the broth from simmering clams with kelp, so every grain tastes of the shellfish.
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The picked clam meat goes on top after the heat is off and warms through as the rice rests, and each bowl is mixed with a sauce of soy and sesame oil. Water poured over the crust at the bottom of the pot turns it into sungnyung, a toasted rice drink.
Ingredients
Instructions
- 1
Rinse 200 g rice until the water runs mostly clear, then soak it for at least 30 minutes.
Drain it well before cooking so the clam broth can absorb evenly instead of becoming watery.
- 2
Put 300 g purged Manila clams and 10 g dried kelp in a pot and bring them to a simmer over medium heat.
As soon as the shells open, turn off the heat to prevent tough clam meat.
- 3
Lift out the clams and remove the meat from the shells, keeping it separate for the resting stage.
Strain the broth through a fine sieve to remove grit and shell fragments before using it for the rice.
- 4
Place the soaked rice in the cooking pot and pour in the strained clam broth.
Heat over high heat until it boils strongly, then reduce to medium immediately if the broth rises toward the lid.
- 5
Cook over medium heat for about 10 minutes so the grains take in the broth.
Avoid opening the lid often; when the bubbling sound becomes quieter and steadier, lower the heat to low.
- 6
Keep the pot on low heat for 5 more minutes to form a thin toasted crust on the bottom.
Turn off the heat, place the clam meat on the rice, let residual steam warm it, and serve with soy sauce and sesame oil.
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