Korean Seaweed and Shrimp Pot Rice
Quick answer
Rehydrated hijiki seaweed and whole shrimp are layered over rice in a heavy pot and cooked together so the briny ocean flavor permeates every grain.
What makes this special
- Tot saeu sotbap infuses pot rice with the briny ocean scent of hijiki seaweed and whole shrimp.
- Rehydrated hijiki seaweed infuses its briny ocean scent into every grain
- Shrimp marinated in soy and garlic steams atop the rice, not in it
Key ingredients
Core cooking flow
- 1 Rinse 1.5 cups short-grain rice until the water runs mostly clear, then soak it for 30 minutes.
- 2 Rinse 80 g rehydrated hijiki twice in cold water to soften the saltiness and strong sea aroma.
- 3 Toss the shrimp with 0.5 tablespoon soup soy sauce and 1 teaspoon minced gar...
Rehydrated hijiki seaweed and whole shrimp are layered over rice in a heavy pot and cooked together so the briny ocean flavor permeates every grain. Sliced shiitake mushrooms and carrot sit beneath the seafood, lending umami depth and a mild sweetness to the base. When the lid comes off, the concentrated aroma of seaweed and shrimp fills the room. Stirring in a soy-based sauce ties the flavors together, and scraping the crispy rice crust from the bottom adds a toasty finish.
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.
After the steps
Pick a recipe that fits this dish.
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