Korean Mussel Rice (Winter Pot Rice in Mussel Broth)

Rinse 1.5 cups rice until the water runs almost clear, then soak it for 30 minutes and drain well.

Julienne 60 g Korean radish thinly, and trim 30 g water parsley into pieces easy to mix into the rice.

Put 1.5 cups water and 200 g mussels in a pot and bring to a steady simmer over medium heat.

Skim off foam, remove the cooked mussel meat before it firms up, and strain the broth for the rice.

Spread the julienned radish evenly across the bottom of a heavy pot so the rice does not sit directly on the hot base.

Add the soaked rice in an even layer, then pour in the strained mussel broth.

Cover the pot and heat over high heat until steam pushes out around the lid, then boil 1 more minute.

Lower the heat before it overflows, and cook gently for 15 minutes without opening the lid.

Turn off the heat, open the lid briefly, and spread the mussel meat over the rice.

Cover again and let it steam 5 minutes, warming the mussels with residual steam so they stay tender.

Mix 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 0.5 teaspoon red pepper flakes for the sauce.

Fluff the rice gently, add the water parsley, and let each serving be mixed with sauce to taste.