- 32 oz chicken stock
- 1 piece kelp, 4” x 4”
- 2 cups short grain rice
- 1.5 cups Water
- 1 tbs grapeseed oil
- 6 oz bacon, diced
- 3 oz beech mushrooms
- 3 oz onion, thick half moon slices
- 2 cloves garlic, sliced
- 1/2 japaleno, sliced medium thickness
- 1 cup kimchi
- 2 tbs gochujang
- 2 tbs gochugaru
- 3 oz daikon, diced
- 4 cups Kelp Broth
- 1/2 bunch green onion, cut into 1.5” pieces
- 6 each shrimp, cleaned, deveined
- 1 egg
- To serve: Cooked White Rice, Sesame Oil, Nori & Toasted Sesame Seeds
- Combine stock and kelp in small pot
- Simmer gently 30 minutes.
- Strain out kelp and reserve broth.
- Rinse rice until rinse water runs clear, about 3 times.
- Place in a small pot with remaining water and stir to combine.
- Bring to a slow boil.
- Cover pot with a tight fitting lid and reduce heat to low.
- Simmer until cooked, fluffy and tender, 15-20 minutes.
- Heat a stone cooking bowl over high heat.
- Add grapeseed oil and heat until just smoking hot.
- Add bacon and sauté until golden brown.
- Add mushrooms and sauté until golden.
- Add onion, garlic and jalapeño.
- Sauté on high heat stirring often until edges just start to caramelize. Season with 1 tsp salt.
- Add daikon, gochujang, and gochugaru. Sauté until fragrant.
- Add kelp broth and bring to a rolling boil. Stir to help flavors meld.
- Add green onion and shrimp. Stir to combine, working quickly as not to over cook shrimp.
- Add egg to center of bowl. The stew should be boiling around the egg rapidly to cook the whites. Once egg white is cooked and yellow is soft, stew is ready to serve.
- Julienne nori.
- Toast sesame seeds.
- Drizzle stew with sesame oil and garnish with sesame seeds and nori.
- Serve with white rice.