Korean Seafood Rice

Minnie demonstrated two Korean dishes in the Caring Place Community Kitchen. Minnie has been very active in the two community kitchens she attended and she has been sharing her Korean inheritage in both the kitchens. She is certainly a great addition to the community kitchen.

_MG_4116_edited-1

The first dish Minnie shared with us is a Korean Seafood Rice. She told us that this dish is her specialty. The Seafood Rice is served with blanched soy bean sprouts and seasoned with a home-made sauce.

_MG_4095_edited-1

I noticed that Minnie always brings her Korean pressure rice cooker to cook rice. The pressure rice cooker is not the regular rice cooker which most of us are familiar with. The Korean style pressure rice cooker gelatinize the rice starches more completely than other style cookers, resulting a more glutinous and marginally more nutritious cooked rice. In South Korea Cuckoo is the top-selling brand of rice cooker.

Ingredients

  • Oysters, clam, mussels, salmon, fish roe (egg), shrimps, squid, crab meat and any other shell fish
  • Soy bean sprouts
  • Sesame oil, salt & pepper

Sauce:

  • Soy sauce, sesame oil, toasted sesame seeds, minced garlic, finely chopped onion or green onion, sugar, Korean red pepper powder (optional)

_MG_4083_edited-1

Minnie used the oysters from a tub and not those with the shell on. The tub below costs $7 plus.

_MG_4085_edited-1


Instructions

Soak the rice over night. Minnie added some black rice which adds nutrition to the regular rice.

_MG_4087_edited-1Lightly sauteed the seafood with a little bit of sesame oil except for the oyster, fish roe and crab meat. Season with salt and pepper.
_MG_4088_edited-1In another frying pan, lightly pan fry the rice with some sesame oil.
_MG_4090_edited-1Place the rice, sauteed seafood, fish roe and crab meat in the rice pot and mix well.
_MG_4092_edited-1Top with the oysters and add slightly less water than the usual amount required as the oysters will release some juice. Set the pressure rice cooker to start cooking.Due to large amount of ingredients, Minnie blanched the soy bean sprout separately. Otherwise, she will place the raw soy bean sprout on the rice before she top it with the oysters so that everything is cooked in the rice cooker.
_MG_4102_edited-1Mix all the sauce ingredients in a small bowl, adjusting the taste to your preference.

This is a dish that finished in one pot. A great addition to my recipe library.

This Post Has 0 Comments

  1. I also use Cuckoo rice cooker. I like it, but the steaming hole part is hard to clean.

  2. No offense to Minnie, but I’ve always found Korean rice to be too mushy, particularly their sushi rice. I like my short-grained rice al dente in the Japanese style, and my long grain rice firm yet fluffy, in the Chinese style.

  3. Do you have the english translation for the cuckoo pressure rice cooker? Please share.Thanks

  4. I know this blog is old but all the Cuckoo stuff is in this website. They sent me a PDF format of the manual as well…I like the stick rice personally. And I like the cuckoo brand!

    http://www.keycompanyusa.com

Leave a Reply

Close Menu