Haemul Dolsot Bibimbap

Ingredients

• 180 g Short Grain Rice
• 300 ml Water
• 180 g Shrimp
• 120 g Squid
• 200 g Mussels
• 2.3333333333333335 tbsp Soy Sauce
• 0.5 pcs Asian Pear
• 6 pcs Garlic
• 1 tsp Ginger
• 2 tbsp Gochujang
• 1 tbsp Rice Vinegar
• 2 tsp Sugar
• 3.6666666666666665 tbsp Sesame Oil
• 100 g Spinach
• 120 g Bean Sprouts
• 1 pcs Carrot
• 1 pcs Zucchini
• 2 pcs Scallion
• 1 tsp Gochugaru
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 2 pcs Eggs
• 2 tsp Sesame Seeds
• 1 pcs Nori

Method

1. Rinse {short_grain_rice} until the water runs mostly clear, then cook it with {water} until tender and glossy. Let it steam off the heat until the grains are set and fluffy.
2. Pat {shrimp}, {squid}, and {mussels} dry so they sear instead of steam. Mix with {soy_sauce}, grated {asian_pear}, minced {garlic}, grated {ginger}, a little {sesame_oil}, and {black_pepper}, then marinate until lightly seasoned and aromatic.
3. Stir {gochujang} with {rice_vinegar}, {sugar}, a little {soy_sauce}, {sesame_oil}, and a splash of {water} until smooth, glossy, and balanced with sweet heat.
4. Thinly slice {carrot}, {zucchini}, and {scallion}, and separate the greens from the whites on {scallion}. Trim {spinach} and rinse {bean_sprouts} so everything cooks quickly and evenly.
5. Heat a large skillet over medium-high heat with a little {sesame_oil}. Sauté the whites of {scallion} with {garlic} until fragrant, then cook {carrot}, {zucchini}, {spinach}, and {bean_sprouts} in stages, seasoning each addition with {kosher_salt}. Finish with {gochugaru} and keep the vegetables bright and lightly crisp.
6. Heat a large skillet over high heat with a thin film of {sesame_oil}. Sear the marinated {shrimp}, {squid}, and {mussels} without crowding until just cooked, lightly caramelized, and smelling sweet and briny.
7. Heat a nonstick skillet over medium heat with a little {sesame_oil}, then fry {eggs} until the whites are set and the yolks stay fluid for mixing into the rice.
8. Set two stone bowls over medium heat and brush the insides with {sesame_oil}. Add the cooked {short_grain_rice} and press it firmly against the base so the bottom can crisp into a golden crust.
9. Arrange the hot {carrot}, {zucchini}, {spinach}, {bean_sprouts}, and seared {shrimp}, {squid}, {mussels} over the crackling {short_grain_rice}. Top with {eggs}, spoon over {gochujang} sauce, then finish with {sesame_seeds}, the greens of {scallion}, a drizzle of {sesame_oil}, and torn {nori} for crunch.