Seafood Bibimbap Sea Bowl

1.Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

2.In a small bowl, whisk together 1 tablespoon of sesame oil, soy sauce, rice vinegar, grated ginger, honey, sesame seeds, and minced garlic to create the sesame-ginger dressing. Set aside.

3.Heat the vegetable oil in a large skillet over medium-high heat. Season the shrimp and scallops with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.

4.In the same skillet, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove and set aside.

5.In a separate pan, heat the remaining 1 tablespoon of sesame oil over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Remove from heat.

6.To assemble the bowls, divide the cooked brown rice among four bowls. Arrange the seaweed salad, baby spinach, shredded carrots, and julienned cucumber around the edges of each bowl.

7.Top each bowl with two shrimp, two scallops, and a fried egg. Drizzle with the sesame-ginger dressing and a dollop of gochujang. Garnish with sliced green onions and additional sesame seeds if desired.