Korean Seaweed and Shrimp Pot Rice
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Seaweed and shrimp pot rice starts by stir-frying shiitake, carrot, and rehydrated hijiki before rice and water enter the pot, then cooks soy-marinated shrimp on top.
Read more
Rinse 1.5 cups rice until the water is mostly clear. After a 30-minute soak, leave the grains in a sieve for 10 minutes. Rinse 80 g hijiki twice in cold water and drain it well. Remove the veins from 150 g shrimp, pat them dry, and season them with 1/2 tbsp soup soy sauce and 1 tsp minced garlic for 10 minutes. Thinly slice 2 shiitake mushrooms and 40 g carrot. Heat 1 tbsp sesame oil in a pot over medium heat and cook the shiitake, carrot, and hijiki for 2 minutes to reduce their surface moisture. Add the rice and stir for 1 minute so the grains receive a thin coating of oil. Pour in 1.7 cups water and the remaining 1 tbsp soup soy sauce, scraping and mixing across the bottom. Once it boils, arrange the shrimp over the rice in a single layer. Cover, lower the heat, and cook for 12 minutes. Turn off the heat, keep the lid closed for 10 minutes, then add 1 chopped scallion and fold the rice gently from the bottom.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 1.5 cups short-grain rice until the water runs mostly clear, then soak it for 30 minutes.
Drain it in a sieve for 10 minutes so the measured water stays balanced and the rice cooks evenly.
- 2Season
Rinse 80 g rehydrated hijiki twice in cold water to soften the saltiness and strong sea aroma.
Devein 150 g medium shrimp, then pat them dry so the marinade clings instead of sliding off.
- 3Season
Toss the shrimp with 0.5 tablespoon soup soy sauce and 1 teaspoon minced garlic, then marinate for 10 minutes.
Thinly slice 2 shiitake mushrooms and 40 g carrot so they soften during the short pot-rice cooking time.
- 4Control
Set a heavy pot over medium heat and add 1 tablespoon sesame oil.
Stir-fry the shiitake, carrot, and hijiki for about 2 minutes, just until fragrant and slightly drier, without letting the garlic or seaweed scorch.
- 5Season
Add the drained rice and stir for 1 minute so each grain gets lightly coated with oil.
Pour in 1.7 cups water and the remaining 1 tablespoon soup soy sauce, then scrape and mix from the bottom.
- 6Control
When the liquid starts boiling, arrange the shrimp on top, cover, and cook on low heat for 12 minutes.
Turn off the heat and rest covered for 10 minutes, then fold in sliced scallion before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tot saeu sotbap infuses pot rice with the briny ocean scent of hijiki seaweed and whole shrimp.
- Finish cue
- When the liquid starts boiling, arrange the shrimp on top, cover, and cook on low heat for 12 minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 10 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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