Seafood Fried Rice

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the rice, drain it in a sieve, soak for at least 1 hour, then cook it with an equal amount of water.
2. Dice the asparagus and king oyster mushroom small, and mince the radish, burdock root and water dropwort.
3. Heat a pan with cooking oil (10g) over medium heat and scramble the egg.
4. Lightly blanch the octopus, shrimp and webfoot octopus in boiling water and cut them small.
5. Heat a pan with cooking oil (15g) over medium heat, stir-fry the rice, then add the octopus, shrimp, webfoot octopus and scrambled egg and stir-fry a little longer.
6. Add gochujang, sesame oil and water (40g) to the radish and burdock root and reduce until loose, then turn off the heat and mix in the water dropwort to make the water dropwort stir-fried gochujang, and serve it with the rice to finish.