Sot bap with seafood

Craving an indulgent seafood meal? Try this sot bap with seafood – the Korean answer to all your decadent seafood dreams!

Credit: Jiwon Kim

• serves

  6

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Easy

Stream free On Demand

The Long or the Short of It: Noodles or Rice

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 500 g good-quality sushi rice
• 3 garlic cloves, finely chopped
• 1 eschallot, finely chopped
• 2 tbsp sesame oil
• 500 g live pot-ready mussels, debearded
• 500 g clams, purged
• 15 cm x 5 cm piece kombu
• 1 tbsp Korean soy sauce
• 4 large scallops, sliced
• 150 g sardine fillets
• 10 Pacific oysters, shucked
• 40 g cultured butter, unsalted
• 1 tray uni
• 60 g ocean trout roe

For the sauce

• ⅓ cup (80 ml) Korean soy sauce
• 2 garlic cloves, finely chopped
• 3 spring onions, finely chopped
• 1 eschallot, finely chopped
• 1 tbsp (20 ml) sesame oil
• 1 tbsp toasted sesame seeds
• 1 tbsp fine Korean chilli flakes (gochugaru)

Resting time: 15 minutes

Instructions

1. To make the sauce, combine the ingredients in a medium bowl, mix well to combine and set aside.
   
2. Wash the rice 2-3 times under running water, then soak for 30 minutes before cooking. Drain well in a fine mesh sieve and set aside.
   
3. Bring a large saucepan of water to boil on the stove. Once boiling, lightly blanch the mussels and clams in the hot water, until their shells just open, then use a slotted spoon to remove to a large bowl and reserve for later.
   
4. Heat a second, heavy-based saucepan over low heat and add the garlic, eschallots and sesame oil and cook, stirring for 1-2 minutes, until softened. Stir through the drained rice. Add enough blanching liquid from the first saucepan to cook the rice (90% water to rice ratio) pan. Stir through the kombu and soy sauce. Increase the heat to high until the water comes to the boil, then reduce the heat to medium-low, cover and cook for 15-20 minutes.
   
5. While the rice is cooking, pick the mussel and clam meat from their shells. Discard the shells.
   
6. Just before serving, in a large frying pan, sear the scallops on one side, then the sardine fillets, skin-side down, until 50 % cooked. Sear only one side, then remove to a plate. Remove the oysters from their shell and quickly warm in the same pan.
   
7. When the rice is 90% cooked, uncover and top with butter, then place the scallops, fish (raw-side down), mussels, clams and oysters and cook, covered for a further 3-5 minutes, or until the seafood is just cooked. Remove from the heat and allow the pot to stand, covered, for 15 minutes.
   
8. To serve, uncover the rice, top with the uni and trout roe and serve with the prepared sauce on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Long or the Short of It: Noodles or Rice

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G