Cockle Pot Rice

20230903, #breakfastdiary 835, 0°C/mostly cloudy Mix 2 parts soy sauce, 1 part chili powder, 1 part oligosaccharide syrup, 1 part sesame oil, and chopped scallion to make the seasoning sauce. Rinse the rice, add just enough water to barely cover it, cook 5 minutes over high heat, 5 minutes over low heat, then add the cockles and steam for another 5 minutes. Ended up with a lot of scorched rice (nurungji) at the bottom — cooking rice in a pot is no joke.

- 1 serving brown rice - 2 cups cockles (meat only) - scallion sauce (2T soy sauce, 1T chili powder, 1T oligosaccharide syrup, 1T sesame oil, scallion) - sesame oil

1. Shell the cockles and steam them. 2. Rinse the rice, put it in a pot with water, cook 5 minutes over high heat, 5 minutes over low heat, add the cockles, and steam for another 5 minutes. 3. Combine 2T soy sauce, 1T chili powder, 1T oligosaccharide syrup, 1T sesame oil, and roughly chopped scallion, and mix well to make the seasoning sauce. 4. Plate the cockle rice from step 2 and top with the scallion sauce from step 3. Drizzle with 1t sesame oil just before eating.