Korean Seaweed and Shrimp Pot Rice
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
The soaked hijiki is rinsed twice in cold water to cut its saltiness and any off smell, then sauteed in sesame oil with shiitake and carrot before the rice goes in.
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As the pot cooks, the deep sea flavor of the hijiki gets into the rice, and shrimp seasoned with soup soy sauce and garlic sit on top. For a crust on the bottom, turn the heat up a little for the last minute.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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 seaweed scorch.
- 5
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.
- 6
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.
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