AI-generated imageKorean Shrimp and Squid Rice Bowl (Haemul Bap)
A Korean one-pot rice dish: rice and vegetables simmer first, then cleaned shrimp and squid cook near the end. Serve with a soy-sesame sauce; seafood must cook through.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Rinse the rice about three times, soak for 20–30 minutes and drain thoroughly. Measure liquid with a standard measuring cup, not a rice-cooker cup.
- 02
Use peeled, deveined shrimp and cleaned squid cut bite-size. Thinly slice carrot, radish and shiitake; thaw peas.
- 03
Put rice and 1½ cups water or kelp broth in a heavy pot, cover and boil over high heat. Once boiling, reduce to low and cook 5 more minutes.
- 04
Quickly add vegetables, shrimp and squid evenly, re-cover and cook 7–8 minutes over low heat. Turn off heat and leave covered for 5 minutes.
- 05
Mix soy sauce, lemon juice, sesame oil, gochugaru, sesame, garlic, sugar and chopped scallion. Check seafood is opaque and thoroughly cooked; continue heating if needed. Fluff rice and serve with dressing.
Before you cook
Prevent raw seafood cross-contamination. Confirm shrimp and squid are opaque and thoroughly cooked, cooking longer if needed. Contains shrimp, squid, soy, sesame and possibly wheat. Serve promptly or chill rice quickly.
Allergens: 새우(갑각류) / Shrimp (crustacean shellfish) / えび（甲殻類）, 오징어(연체동물) / Squid (mollusk) / いか（軟体動物）, 간장(대두·제품에 따라 밀) / Soy sauce (soy; possibly wheat) / しょうゆ（大豆・製品により小麦）, 참기름·참깨 / Sesame oil and seeds / ごま油・ごま
Image & source credits
AI-generated image.
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