Flavorful Pollack Roe Rice Bowl: A Delicious One-Pot Meal
Simple and Delicious Myeongnan-sotbap (Pollack Roe Rice) Recipe
Feeling a bit uninspired by food lately due to the weather? Let’s spice things up with a comforting and flavorful rice dish: Myeongnan-sotbap! This one-pot pollack roe rice is surprisingly simple to make, perfect for a quick yet satisfying meal. The subtle aroma of butter combined with the savory, briny pollack roe will awaken your appetite. Let’s get started!
Main Ingredients
- 1 bowl of rice (approx. 150g)
- 1 King Oyster Mushroom
- A handful of Chives (approx. 30g)
- 1 Tbsp Unsalted Butter
- 2 fresh Pollack Roe (Myeongnanjeot)
Seasoning Sauce
- 5 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Minced Chives
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Maesilcheong (Plum Extract)
- 2 Tbsp Water
- 5 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Minced Chives
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Maesilcheong (Plum Extract)
- 2 Tbsp Water
Cooking Instructions
Step 1
First, wash 1 bowl of rice thoroughly and soak it in cold water for about 30 minutes. Drain the rice well in a sieve and transfer it to your rice cooker. Use slightly less water than you normally would for cooking rice (adjust water quantity based on the type of rice).
Step 2
Clean the King Oyster Mushroom, trim the ends, and thinly slice or chop it. Spread the mushroom slices evenly over the rice. The chewy texture of the mushrooms will complement the rice wonderfully, adding depth of flavor.
Step 3
Arrange the Pollack Roe on top of the rice and mushrooms. You can place them whole, or make a slit and gently extract the roe to place on top. (Leaving them whole adds a fun burst when eating!)
Step 4
Now, place 1 tablespoon of unsalted butter attractively on top of the ingredients in the rice cooker. As the butter melts, it will infuse the entire dish with a rich, nutty aroma.
Step 5
Once all the ingredients are in the rice cooker, adjust the water and select the rice cooking function. While the rice is cooking, let’s prepare the delicious seasoning sauce for your Myeongnan-sotbap.
Step 6
Making the Myeongnan-sotbap sauce is simple. In a small bowl, combine 5 Tbsp Soy Sauce, 1 Tbsp fine Gochugaru, 1 Tbsp minced chives, 1 Tbsp toasted sesame seeds, 1 Tbsp sweet Maesilcheong, and 2 Tbsp water. Mix everything well. The fragrant chives and nutty sesame seeds will create a wonderfully complex flavor profile.
Step 7
Ah, the rice is almost done! You can smell the delicious aroma wafting from the rice cooker. See how easy it is to make the sauce? You’ll have this dish ready in no time.
Step 8
The rice is finally ready! Open the lid of the rice cooker and inhale the gentle aroma of butter mixed with the savory notes of pollack roe. The pollack roe has beautifully infused the rice, creating a delectable Myeongnan-sotbap. Give it a good mix and enjoy your meal!
