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 carrot Vegetables here are guidelines. You can use any vegetables you like, small, thinly sliced
• 1/3 cup peas thawed, frozen
• 2 shiitake mushroom soaked if using dried mushrooms, thinly sliced, 3 caps
• 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 Korean red chili pepper flakes, 고추가루
• 1 teaspoon sesame seeds
• 1 teaspoon garlic minced
• 1 teaspoon sugar
• 2 scallions finely chopped