Rice Medium

Korean Lotus Root Shrimp Pot Rice

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Lotus root and shrimp pot rice starts by stir-frying lotus root and shiitake in sesame oil, coats the rice in the same pot, and cooks garlic-soy marinated shrimp on top.

Rinse 1.5 cups short-grain rice until the water runs mostly clear. Give the grains a 30-minute soak, then move them to a sieve to drain. Peel 120 g lotus root and cut it into 3 mm half-moons. Hold the slices in vinegared water for 5 minutes, then rinse and drain them. Pat 180 g peeled shrimp dry and toss them with 1 tbsp minced garlic and 1/2 tbsp soup soy sauce. Let the shrimp stand for 10 minutes while preparing 60 g shiitake mushrooms in bite-size pieces. Set a pot over medium heat and add 1 tbsp sesame oil. Stir-fry the lotus root and shiitake for 2 minutes, stopping when the lotus root edges begin to look translucent. Add the drained rice and stir for 1 minute so the grains receive a light coating of oil. Pour in 1.7 cups water and the remaining 1 tbsp soup soy sauce, then level the rice across the bottom. When large bubbles rise, arrange the shrimp evenly over the rice, cover the pot, and reduce the heat to low. Cook for 12 minutes, turn off the heat, and leave the lid closed for 10 minutes. Lift and fold from the bottom so the shrimp, lotus root, and rice mix without breaking.

Ingredients

servings

IngredientAmountUnit

short-grain rice1½ cupcup

peeled shrimp180 gg

lotus root120 gg

shiitake mushroom60 gg

minced garlic1 tbsptbsp

soup soy sauce1½ tbsptbsp

sesame oil1 tbsptbsp

water1⅔ cupcup

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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.
2

Season

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.
3

Control

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, without letting the garlic burn.
4

Season

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yeongeun saeu sotbap contrasts plump, gently steamed shrimp with the firm crunch of lotus root.
Finish cue: Add the lotus root and shiitake, then stir-fry for about 2 minutes until the edges look slightly translucent and the mushroom aroma rises, without letting the garlic burn.
Avoid this: Add shrimp near the end to prevent overcooking.