1. Cut the sea squirt in nice bite sizes and clean them in light saltwater.
2. Slice up some carrots, onions, lettuce, perilla leaves and cucumber.
3. Mix the vegetables with rice, sea squirt and chojang (spicy-sweet red chili pepper sauce)
1. Cut the sea squirt in nice bite sizes and clean them in light saltwater.
2. Serve them with spicy-sweet red chili pepper sauce.
1. Clean some nonglutinous rice, soak the rice in cold water for 2 hours and drain the water.
2. Slice up some onions and soak them in cold water.
3. Slice up two garlics.
4. Add 1 slice of kelp, boil the water for 15 minutes, add a big slice of radish and boil the broth for a little bit more.
5. Boil some debearded clams and take them out when the shells start to open (leave the broth for later use).
6. Cut the sea squirt in nice bite sizes, clean them in light saltwater and drain the water.
7. Remove the whiskers and legs from fresh shrimps and also remove the intestines with a toothpick.
8. Add some oil on heated frying pan, stir fry the onions and garlic. When you smell the garlic, add the rice and stir fry them all together.
9. Place the shrimp on the rice and add the clam broth until the shrimp is half-way submerged (1.5 cup)
10. Close the lid and boil the pan for about 20 minutes in low heat.
11. Add some paella powder (15g) and hot pepper slices to the broth and rice.
12. When the rice is almost ready, open the lid, add the clams, some more paella powder and the sea squirt. Then, close the lid and boil the pan for another 5 minutes.