Korean Scorched Rice Seafood Stew
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ninety grams of scorched rice, broken into chunks rather than crumbs, is added for the last three minutes.
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It is served while the edges have melted into the broth and thickened it but the centers still have some bite. Seasoning waits until the rice has swelled and the stew has thickened.
Ingredients
Instructions
- 1
Clean 150 g squid by removing the innards and skin, then slice it into rings.
Devein 140 g shrimp. Soak 300 g clams in salted water for 30 minutes to purge sand, then rinse until the water runs clear.
- 2
Cut 120 g onion and 140 g zucchini into bite-size pieces and drain off surface moisture.
Break 90 g scorched rice into spoonable chunks, keeping some pieces large enough to stay chewy after simmering.
- 3
Put 900 ml anchovy-kelp stock, 1.5 tablespoons gochugaru, and 1 tablespoon minced garlic in a pot.
Bring to a strong boil over high heat, then lower to medium when red bubbles rise evenly.
- 4
Add the onion and zucchini and simmer over medium heat for about 5 minutes.
Continue until the onion turns translucent and the zucchini edges soften, showing that their sweetness has moved into the broth.
- 5
Add the clams first and simmer for 2 minutes, then add the squid and shrimp and cook about 3 minutes more.
The seafood is done when shrimp turn opaque pink and the clam shells open.
- 6
Add the scorched rice and simmer over medium heat for only 3 minutes more.
When the broth thickens and the rice edges soften but the centers still have chew, check seasoning and serve immediately.
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