Korean Lotus Root Shrimp Pot Rice

Rinse 1.5 cups short-grain rice until the water runs mostly clear, then soak for 30 minutes and drain in a sieve.

Slice 120 g lotus root into 3 mm half-moons, soak briefly in vinegar water for 5 minutes, and rinse well.

Pat 180 g peeled shrimp dry so the seasoning clings instead of watering down the rice.

Toss with 1 tablespoon minced garlic and 0.5 tablespoon soup soy sauce, then marinate for 10 minutes while preparing 60 g shiitake mushrooms.

Place the pot over medium heat and add 1 tablespoon sesame oil.

Add the lotus root and shiitake, then stir-fry for about 2 minutes until the edges look slightly translucent and the mushroom aroma rises.

Add the drained rice and stir for 1 minute so the grains are lightly coated with the sesame oil.

Pour in 1.7 cups water and the remaining 1 tablespoon soup soy sauce, then level the rice so it cooks evenly.

Bring the pot to a boil over medium heat until large bubbles break the surface.

Spread the marinated shrimp evenly over the rice, cover, lower the heat to low, and cook for 12 minutes until the shrimp turn red and the rice absorbs the liquid.

Turn off the heat and rest the pot, still covered, for 10 minutes so the steam finishes the rice.

Gently lift and fold from the bottom without crushing the grains, then serve with shrimp and lotus root visible on top.