Korean Mussel Rice (Winter Pot Rice in Mussel Broth)
Rice is cooked directly in mussel broth so the ocean flavor permeates every grain, making this a prized winter pot-rice dish. Julienned Korean radish lines the bottom of the pot, preventing sticking while adding its own mild sweetness to the broth, and mussel meat is placed on top only after the rice finishes cooking to keep it from toughening. A dipping sauce of soy sauce, sesame oil, and red pepper flakes is mixed into each serving, layering salty heat over the shellfish umami. Water parsley garnish brings an herbal freshness that lifts the heavy marine aroma.
Adjust Servings
Instructions
- 1
Wash rice and soak for 30 minutes.
- 2
Boil mussels in water to make broth, then remove meat from shells.
- 3
Julienne radish, place in pot, add rice and mussel broth.
- 4
Boil, cook on low 15 minutes, steam 5 minutes.
- 5
Top with mussel meat and water parsley; mix with sauce.
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