Sea Squirt Stone Pot Rice recipe - ingredients, nutrition and when to eat it
This rice is cooked in a pot, then topped with sea squirt and seaweed to bring out their aroma.
This rice is cooked in a pot, then topped with sea squirt and seaweed to bring out their aroma. The ocean flavor pairs with a gentle sweetness, and a drizzle of seasoned sauce adds savory depth. It’s a lovely warm lunch or dinner, especially in spring.
Seafood · 35 minutes to cook
Nutrition (per 445.8g serving): 629.2 kcal · protein 18.5g · carbohydrate 121.2g · fat 5.3g · sodium 413.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Sea squirt can lose its aroma and turn tough if cooked too long, so add it while the rice rests off the heat.
Tips: Use a little less water than usual, since the sea squirt will release some moisture.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Prepared sea squirt — 100 g
- Seaweed — 1 sheet
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Green onion — 5 g
- Water — 180 ml