AI-generated imageHonghap Bap: Korean Mussel-Broth Rice with Radish (2 Servings)
Korean rice cooked with broth from fully cooked mussels, radish and minari, rather than mixed varieties of seafood.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse and soak rice in cold water for 30 minutes, then drain. Julienne radish and chop cleaned minari.
- 02
Simmer 200 g raw mussel meat in 360 mL water until firm, opaque and fully cooked. Set the meat aside, strain the broth and top up with water to 360 mL.
- 03
Spread radish across a heavy pot's base, add drained rice and 360 mL mussel broth, cover and bring to a steaming boil.
- 04
Reduce heat to low and cook about 15 minutes, adjusting for the pot until rice is cooked through without burning.
- 05
Turn off heat, put fully cooked mussels on top, cover and rest five minutes; add minari and fluff.
- 06
Mix 2 tbsp soy sauce, 1 tsp sesame oil and 1/2 tsp gochugaru; season the rice gradually at the table.
Helpful source links
Before you cook
Keep raw mussels chilled; discard any with abnormal odor. Cook until firm, opaque and thoroughly done before adding to rice. Soy sauce contains soy and often wheat; sesame oil contains sesame. Refrigerate cooked seafood rice promptly, within two hours.
Allergens: 조개류(홍합) / shellfish (mussels) / 貝類（ムール貝）, 대두·밀(간장) / soy and wheat (soy sauce) / 大豆・小麦（しょうゆ）, 참깨(참기름) / sesame (sesame oil) / ごま（ごま油）
Image & source credits
AI-generated image.
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