1-1/2cupsshort grain ricestandard measuring cup not the cup that comes with a rice cooker
1-1/2cupswateror dashima broth or other flavorful liquid
10ouncesassorted seafoodshrimp, squid, mussels, oysters, clams, etc.
1small carrotthinly sliced
2 to 3caps shiitake mushroomssoaked if using dried mushrooms, thinly sliced
3ouncesKorean radishmu, cut into short match sticks
1teaspoongochugaru (고추가루), Korean red chili pepper flakes
1teaspoonsesame seeds1 teaspoon minced garlic
2 - 3scallionsfinely chopped
Rinse the rice three times by swishing the rice, draining each time. Soak the rice for 20 to 30 minutes. This soaking process is very important for fluffy rice.
Drain to make sure the correct amount of water is added.
Clean the seafood, and drain well. Prepare the vegetables.
Place the rice in a heavy bottom pot, and add the water (or flavorful broth). Cover, and bring the rice to a full boil over high heat. This will take 4 to 5 minutes. Then, reduce the heat to low. Simmer for 5 minutes.
Quickly stir in the vegetables and seafood. Cover, and cook for an additional 7 to 8 minutes. Turn the heat off, and leave the pot covered for about 5 minutes.
When the rice is done, gently fluff up the rice, evenly distributing the seafood and vegetables. Serve with the sauce on the side.