Korean Seafood Rice Bowl (Haemul Bap)

I love whipping up Korean dishes in my own kitchen as it is really simple and yet not compromising in taste.  As long as you get the freshest ingredients, you can easily prepare a bowl of hearty Korean seafood rice bowl and enjoy at the comfort of your own home. ^0^

Love the fresh colour of this rice dish :D

Looks like a lot of preparation and ingredients but the process is actually really simple! No stir-frying  involve and therefore the cleaning up is much easier!

Steam the rice (my beloved multi-layered steamer) till water almost evaporated,  place over seafood and vegetables. Cover and continue to steam till seafood are well cooked. Remove cover and toss the rice and ingredients evenly. Serve with prepared sauce!

Making of the sauce

Just mix up everything evenly and ready to be used!

Sweet flavourful seafood rice along with spicy homemade sauce...yummy!

Recipe ref : Koreanbapsang.com

Ingredient

• 1.5 cups short grain rice
• 1.5 cups dashi broth
• 300gm assorted seafood (I've used squid, prawn & white clams)
• 1 small carrot, thinly sliced
• 1/3 cup frozen peas, thawed
• 3 fresh shiitake mushroom, thinly sliced

Sauce (Yangnyumjang) : mix well before serving

• 3 tbsp light soy sauce
• 2 tsp lemon juice
• 1 tsp sesame oil
• 1 tsp Korean chilli flakes
• 1 tsp toasted sesame seeds
• 1 tsp minced garlic
• 1 tsp sugar
• 3 spring onion, finely chopped

Method

1. Wash and rinse rice thoroughly till water runs clear. Soak the rice for 30 mins. 
2. Clean the seafood and drain well. Cut the squid into bite size.
3. Place the rice in a steamer tray and add in broth. Steam over preheated steamer for 8-10 mins.
4. Place the seafood and vegetables over the rice, cover and steam for another 5-8 mins till the seafood are thoroughly cooked. 
5. To serve, gently fluff up the rice and mix in the seafood and vegetables evenly into the rice. 
6. Scoop desired portion onto serving plate, drizzle over sauce and serve immediately.

Korean Bean Paste Stew (Doenjang Jjigae)

Such a wonderful cooling weather as it has been raining for the past 2 days! Hope this kind of nice weather continue for the coming days :D So let's have something hot and spicy food today! Never know that this Korean bean paste stew is such a simple dish to prepare. Such a hearty meal to enjoy in this rainy day.

Recipe ref : beyondkimchee.com
Ingredient (2 servings)

• 2 cups rice starch water*
• 6 large dried anchovies
• 3" piece dried kelp
• 2 heap tbsp Doenjang, soybean paste
• 120gm soft tofu, cubed
• 1 small white onion, diced
• 1 small zucchini, diced
• 1 tsp Korean chilli flakes
• 1 clove garlic, chopped
• 1 red chilli, sliced
• 120gm enoki mushroom
• 1 stalk spring onion, sliced

* rice starch water : rinse rice once and drain. Add 1 cup water and toss with the rice again. The water will turn milk-like. Add another 1 cup water and swirl again. Drain and reserve the starch water.

Method

1. Heat a medium claypot over medium high heat. Dry fry the anchovies for 1 min until fragrant.
2. Pour in starch water. Add dried kelp and bring to boil. Lower heat and simmer for 5 mins. Discard anchovies and kelp.
3. Add soybean paste to the stock. Add in onion, zucchini, chilli flakes and bring to boil.
4. Add tofu, garlic, chilli and cook for 2 mins on medium heat.
5. Lastly add in enoki mushroom and spring onion. Remove pot from heat and serve hot with rice.