RiceMedium

Mussel Rice

Rice cooked in mussel broth, absorbing the deep ocean flavor. This winter specialty is full of umami and best enjoyed with a seasoned soy sauce.

Prep 20minCook 25min2 servings

mussel ricekorean mussel pot riceseafood ricehonghap bap

Ingredients (2 servings)

Ingredient	Amount	Unit
Rice	1.5	cup
Mussels (shelled)	200	g
Korean radish	60	g
Water parsley	30	g
Soy sauce	2	tbsp
Sesame oil	1	tsp
Red pepper flakes	0.5	tsp
Water	1.5	cup

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.

Tips

Using mussel broth as the cooking liquid intensifies the umami.

Add mussel meat at the end to keep it tender.

Nutrition (per serving)

Calories

430

kcal

Protein

Carbs

Fat

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Adjust Servings

Original

2servings

→

Target

servings

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