Haemul Bap (Seafood Rice Bowl)

• 1-1/2 cups short grain rice standard measuring cup not the cup that comes with a rice cooker
• 1-1/2 cups water or dashima broth or other flavorful liquid
• 10 ounces assorted seafood shrimp, squid, mussels, oysters, clams, etc.
• 1 small carrot, thinly sliced Vegetables here are guidelines. You can use any vegetables you like.
• 1/3 cup frozen peas thawed
• 2 or 3 caps shiitake mushrooms soaked if using dried mushrooms, thinly sliced
• 3 ounces Korean radish mu, cut into short match sticks

Sauce (Yangnyumjang):

• 3 tablespoons soy sauce
• 2 teaspoons lemon juice
• 1 teaspoon sesame oil
• 1 teaspoon gochugaru (고추가루), Korean red chili pepper flakes 
• 1 teaspoon sesame seeds
• 1 teaspoon minced garlic 
• 1 teaspoon sugar
• 2 scallions, finely chopped