Ocean’s Delight: Sea Tangle and Rockfish Seafood Rice Bowl Recipe
Ocean’s Delight: Sea Tangle and Rockfish Seafood Rice Bowl Recipe
Seafood Rice Bowl, Rockfish Rice Bowl, Sea Tangle Rice Bowl, Delicious Sauce Recipe, Nutritious Sea Tangle Rice
This seafood rice bowl recipe, made with fresh sea tangle (mojabahn) and premium rockfish, is remarkably savory and free of any fishy odor. The aromatic seafood, combined with abundant ingredients atop freshly cooked rice, promises a truly special meal.
Rice Bowl Ingredients- 1 cup soaked rice (approx. 200g)
- 1 cup water (or rice rinsing water)
- 100g prepared sea tangle (mojabahn)
- 100g prepared rockfish fillet
- 20g dried shiitake mushrooms
- 2-3 pieces dried kelp (approx. 5x5cm each)
- 2 Tbsp canola oil
Special Rice Bowl Sauce Ingredients- 5 Tbsp soy sauce
- 2 Tbsp water
- 8g fresh chives (finely chopped)
- 1 Tbsp minced garlic
- 7g red chili pepper (seeds removed, finely chopped)
- 1 Tbsp sugar
- 1/2 Tbsp fine gochugaru (Korean chili powder)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Rockfish Seasoning- 1 tsp flour for frying
- Pinch of salt
- 5 Tbsp soy sauce
- 2 Tbsp water
- 8g fresh chives (finely chopped)
- 1 Tbsp minced garlic
- 7g red chili pepper (seeds removed, finely chopped)
- 1 Tbsp sugar
- 1/2 Tbsp fine gochugaru (Korean chili powder)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Rockfish Seasoning- 1 tsp flour for frying
- Pinch of salt
Cooking Instructions
Step 1
First, prepare the sea tangle. Blanch it in boiling water for about 1 minute, then rinse under cold water and squeeze out excess moisture thoroughly. Chop it into bite-sized pieces.
Step 2
Clean and pat dry the rockfish. Lightly season it with salt and flour. Heat 1 Tbsp of canola oil in a pan over medium heat, then pan-fry the rockfish until golden brown on both sides. Be careful not to overcook it.
Step 3
Wash the rice thoroughly and soak it for about 30 minutes. Drain the soaked rice in a sieve. Soak the dried shiitake mushrooms in lukewarm water for at least 30 minutes until softened, then remove the stems and slice them thinly.
Step 4
Finely chop the red chili pepper, removing the seeds. Lightly rinse the kelp under running cold water to remove any surface dirt. (Chopping the chives and red chili pepper for the sauce at this stage will be convenient).
Step 5
To make a flavorful broth, place the prepared kelp and soaked shiitake mushrooms in a pot with 1 cup of water. Bring to a boil, then remove the kelp. Continue to simmer the shiitake mushrooms over low heat for about 5 more minutes to extract their flavor.
Step 6
Once the broth is ready, turn off the heat. Set aside the cooked shiitake mushrooms and let the broth cool completely. You can keep the shiitake mushrooms in the broth if you plan to place them on top of the rice later.
Step 7
Now, let’s make the delicious sauce! In a bowl, combine soy sauce, water, chopped chives, minced garlic, chopped red chili pepper, sugar, gochugaru, sesame oil, and toasted sesame seeds. Stir well until all ingredients are evenly mixed.
Step 8
In a pot or rice cooker, add the drained soaked rice. Spread the prepared sea tangle evenly over the rice. Lightly mixing the rice and sea tangle will prevent them from clumping when cooked and result in a more delicious texture.
Step 9
Pour in the prepared broth until it just covers the rice (about 1 cup). Cover with a lid and bring to a boil over high heat for 5 minutes. As soon as the liquid starts to boil, reduce the heat.
Step 10
Reduce the heat to medium-low. Arrange the sliced shiitake mushrooms and chopped carrots (added for color and texture, though not mentioned in original input) attractively on top of the rice. Cover again and let it cook for about 15 minutes. Allow the liquid to evaporate and the rice to steam.
Step 11
After about 15 minutes, when the rice is almost done, open the lid and carefully place the pre-seared golden-brown rockfish on top of the rice. Arrange it gently to avoid breaking the fish.
Step 12
Finally, close the lid again, turn the heat to very low, and let it steam for 5 minutes. This steaming process makes the rice fluffy and allows the flavors of the ingredients to meld beautifully. Enjoy your freshly made sea tangle seafood rice bowl with the warm sauce!
