Myeongran (Pollock Roe) Creamy Vegetable and Cheese Risotto
Myeongran (Pollock Roe) Creamy Vegetable and Cheese Risotto
Nutritious Myeongran Creamy Vegetable and Cheese Risotto ♡
This is Myeongran Creamy Vegetable and Cheese Risotto, a fusion dish made with savory cream sauce, nutrient-rich vegetables, and flavorful myeongran젓 (cured pollack roe)! It’s a delightful and satisfying meal.
Ingredients- 1/2 Bell pepper (use various colors for visual appeal)
- 1/2 Eggplant
- 1/2 Zucchini
- 2 Sweet potatoes (adjust quantity based on size)
- 1/4 Cabbage
- 1/2 Onion
- 2 King oyster mushrooms
- 13 Cherry tomatoes
- 1 Tbsp Minced garlic
- 30 Whole garlic cloves (can be sliced or left whole)
- 500ml Heavy cream
- 500ml Milk
- Pinch of black pepper
- Pinch of salt
- 4 Slices Cheddar cheese
- Myeongran젓 (cured pollack roe) to taste (about 1-2 strings, remove the outer membrane and use only the roe)
- 2 Servings cooked rice (day-old or microwave rice works well)
- Shredded pizza cheese, for topping
Cooking Instructions
Step 1
First, prepare the vegetables for the risotto. Cut the bell pepper in half, remove the seeds, and chop into bite-sized pieces. Slice the eggplant and zucchini into similar sizes. Peel the sweet potatoes and cut them into bite-sized cubes. Prepare the whole garlic cloves.
Step 2
Prepare the remaining vegetables. Wash the cherry tomatoes and remove the stems. Shred the cabbage or chop it into large pieces. Slice the onion and cut the king oyster mushrooms into manageable pieces. Have the minced garlic ready.
Step 3
Heat a large frying pan over medium heat and add a generous amount of olive oil. You can also use butter for a richer flavor.
Step 4
Add 1 tablespoon of minced garlic to the pan and sauté until fragrant. Be careful not to burn the garlic.
Step 5
Add the 30 whole garlic cloves and sauté until they turn golden brown. Adding whole garlic cloves imparts a subtle, deep garlic flavor to the dish.
Step 6
Add the sliced half onion and sauté until it becomes translucent. The sweetness from the cooked onion will enhance the sauce’s flavor.
Step 7
Stir-fry the onion, whole garlic, and minced garlic together until well combined and fragrant. Stir occasionally to prevent sticking to the bottom of the pan.
Step 8
Add the cubed sweet potatoes to the pan and sauté briefly. The sweet potatoes will add a soft sweetness as they cook.
Step 9
Add the sliced half zucchini and sauté with the other vegetables.
Step 10
Add the sliced eggplant and stir to combine with the vegetables, ensuring they don’t clump together.
Step 11
Add the colorful bell pepper halves and sauté briefly to maintain their vibrant color.
Step 12
Add the roughly chopped cabbage and sauté until it wilts down.
Step 13
Add the sliced king oyster mushrooms and stir-fry them with the other vegetables. Mushrooms add texture and depth of flavor.
Step 14
Finally, add the 13 cherry tomatoes and sauté gently. Be careful not to mash them.
Step 15
Sauté all the prepared vegetables over medium heat until they are tender-crisp. Allow the natural sweetness and aromas of the vegetables to meld together.
Step 16
Now, let’s make the creamy sauce, the heart of the risotto. Pour 500ml of heavy cream into the pan and bring to a simmer over medium-low heat.
Step 17
Add 500ml of milk and mix well with the heavy cream. Cook, stirring, until the sauce reaches a smooth, creamy consistency.
Step 18
Add a pinch of black pepper to enhance the flavor. You can also add herbs like parsley or chives if desired.
Step 19
Add the myeongran젓 (1-2 strings, roe only) and mix it well into the sauce. The salty and umami-rich flavor of the myeongran젓 creates a fantastic harmony with the cream sauce.
Step 20
Adjust the seasoning with salt. Remember that myeongran젓 is already salty, so taste as you go.
Step 21
Add the 4 slices of cheddar cheese and stir until the cheese is completely melted. The cheese adds a deeper, richer flavor to the sauce.
Step 22
Once all ingredients are well combined and the sauce has thickened, your delicious Myeongran Creamy Vegetable Sauce is ready! Reduce the heat to low and let it sit briefly.
Step 23
Place 1 serving of cooked rice into a serving bowl. Using warm rice will be best.
Step 24
Generously ladle the Myeongran Creamy Vegetable Sauce over the rice. Ensure the sauce is well mixed with the rice.
Step 25
Finally, sprinkle with shredded pizza cheese to your liking. Microwave for 1-2 minutes, or until the cheese is melted and bubbly. You can also use an oven or air fryer. Enjoy your warm and delicious risotto!
