.Inspired by the Korean rice porridge, Jook, Seaweed Risotto is tasty and healthy food for getting warm or getting well. This dish is a special Korean Fusion dish that reminds me of my own rice porridge growing up.
When I was younger, feeling sick or having a tummy ache, my mother would cook a simple rice porridge. Using simple ingredients like sesame oil, soy sauce, and seaweed! As I’ve grown older and gained more experience as a chef and a cook in my own home, I’ve refined this recipe to become what I now call Seaweed Risotto.
Instead of rice, I’ve chosen to use barley. Barley is known to be much higher in protein than rice. Barley is also a rich source of numerous vitamins, minerals, and a healthy amount of fiber. In many dishes, barley is used as a rice alternative. This ingredient provides a nutty taste, or more of a bite to every chew.
Instead of regular seaweed, I have used roasted gim (seaweed) to give the risotto a nice flavor. When seaweed, or gim, is not roasted, it has more of an ocean taste. This has been noted to be overpowering. For this dish, I wanted the rich flavor of seaweed, without the saltiness of the sea. Because of that, roasted gim was the best option! You can find roasted seaweed in almost any grocery store these days in the Asian section. They usually come in either large packs that look suitable for rolling sushi, or individual snack packs—either one is okay to use!
The only things in this recipe that will be cut are sesame leaves and fresh parsley! Parsley is often used to finish off any Italian dish for a subtle flavor. Korean dishes do this with a generous amount of sesame! Whether it is in oil form or fresh, sesame always gives some of my favorite dishes the right finish. For this dish, I topped the risotto off with the leaves to bring a sort of freshness to the dish.
There’s no need to go out to a fancy Korean-fusion restaurant when you can make unique, healthy, and flavorful dishes like this one at home! Did you make it for your loved ones or family? Let me know how you all enjoyed it in the comments below, and be sure to share this recipe with your cooking friends!
- Roasted seaweed to taste
- Sesame leaves, chopped to taste
- Parsley, chopped to taste
- 1 chopped Red bell pepper
- 1 chopped Onion
- 1 Green onion
- Parmesan cheese to taste
- Salt to taste
- Pepper to taste
- Cooking wine 2 oz
- Anchovy sea kelp broth to taste
- 1 OZ. Shrimp, peeled and deveined
- 1 Lemon
- Roasted pine nuts to taste
1. Pre-soak barley in water for 1 hr.
2. Pre-chop sesame leaves, parsley, red bell pepper, onion, green onion, and set aside.
3. In a traditional stone pot, heat with 1 tbsp of olive oil. Aadd onion, salt and pepper, and soaked
barley, cooking until a nice sheen appears.
4. Add cooking wine and anchovy sea kelp broth, bring to a boil.
5. When the barley becomes tender, add shrimp, cook for a few minutes before removing from
6. Turn off heat, add lemon zest, lemon juice, parmesan cheese, red bell peppers, green onion,
roasted seaweed, roasted pine nuts, and parsley.
7. Serve in bowl, sprinkle with chopped sesame leaves and grated parmesan cheese