Crisp Totbap (Rice Cooked with Sea Hijiki)
A crunchy one-bowl rice dish made by placing seasoned tot and mushrooms over rice and cooking it in a rice cooker.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-bowl rice dish is made by seasoning tot with soup soy sauce and perilla oil, adding shiitake mushrooms and carrot, and cooking it all on the regular rice cooker cycle. The combination of pleasantly crunchy tot and chewy mushrooms is delightful, and it is wonderful served with a spicy seasoning sauce.
- Servings
- 5–6 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tot (hijiki seaweed)400 g (+ 2 tbsp soup soy sauce, 2 tbsp perilla oil)
- White rice4 cups (+ 4 cups water)
- Shiitake mushrooms4
- Carrot1/3
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Perilla oilas needed
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Soup soy sauce (guk-ganjang)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic1 tbsp
- Toasted sesame seeds3 tbsp
- You can soak dried tot before using, or prepare 400 g of fresh tot.
- Rinse the rice, drain the water, then pour in 4 cups of water and soak for about 30 minutes.
Steps
I prepared 4 cups of white rice and 400 g of soaked dried tot. You can also prepare 400 g of fresh tot.
For additional ingredients, prepare 4 shiitake mushrooms, 1/3 carrot, and large green onion, Cheongyang chili pepper, and red chili pepper for the sauce.
Trimming and slicing ingredients
Rinse the rice, drain the water, then pour in 4 cups of water and soak for about 30 minutes.
When cooking rice, a rice-to-water ratio of about 1:1.2 is usually ideal, but when making rice with moisture-rich ingredients like greens or vegetables, use an equal ratio.
Cut the tot into bite-sized lengths, then season with 2 tbsp soup soy sauce and 2 tbsp perilla oil.
The shiitake mushrooms were thick, so I sliced them into about 3 layers and then julienned them.
Julienne the chewy shiitake stems lengthwise as well.
Finely julienne the carrot too.
Finely mince the large green onion, Cheongyang chili pepper, and red chili pepper for the sauce, then mix them with all the seasoning ingredients.
Add the rice soaked in 4 cups of water directly into the rice cooker pot, mix the tot, mushrooms, and carrot together, and place them on top.
Cook on the regular white rice cycle.
After cooking is complete, transfer to a wide bowl and mix evenly.
Ppunwife's tips
- When cooking rice, a rice-to-water ratio of about 1:1.2 is usually ideal, but when making rice with moisture-rich ingredients like greens or vegetables, use an equal ratio.
- When mixing with the sauce, adding a bit of perilla oil makes for an exceptional one-bowl meal in aroma, flavor, and nutrition.
FAQ
Can I use fresh tot instead of dried tot?
Yes, instead of soaking dried tot, you can simply prepare 400 g of fresh tot to cook with.
What is the water ratio when cooking totbap?
Since vegetables and greens release moisture, use an equal 1:1 ratio of rice to water, soak, and then cook.
Do you also include the shiitake mushroom stems when cooking the rice?
Shiitake mushroom stems have a great chewy texture, so it is nice to shred them lengthwise and cook them together.
Is there a tip to enjoy the finished totbap even more deliciously?
It goes wonderfully when mixed with the spicy sauce and a drizzle of perilla oil, or wrapped in toasted dried seaweed sheets.
