Korean Seafood Scorched Rice Soup
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Hard scorched rice dropped into hot seafood broth starts out crisp, turns chewy, and if left a while longer softens into something like porridge.
Read more
It goes into each bowl at the table rather than into the pot, and how long you wait decides which version you eat.
Ingredients
Instructions
- 1
Devein 120 g shrimp with a slit along the back; peel 100 g squid and cut into bite-size pieces.
- 2
Julienne 80 g onion, quarter 120 g bok choy, and scrub 120 g mussels clean with a brush.
- 3
Boil water in a pot with garlic, onion, and mussels over medium heat for 5 minutes to extract seafood stock; open mussels indicate the stock is ready.
- 4
Add shrimp and squid; season with oyster sauce, salt, and pepper.
Cook over medium heat for 4 minutes until seafood is cooked through.
- 5
Add bok choy and cook just 1 more minute until leaves remain colorful green, then remove from heat.
- 6
Add 120 g scorched rice directly to the hot broth bowl just before eating; enjoy while some crispy bits remain.
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Turn these ingredients into two more meals
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