Myeongran (Pollock Roe) Rice in a Pot: A Burst of Umami and Fragrance
Myeongran (Pollock Roe) Rice in a Pot: A Burst of Umami and Fragrance
Myeongran Rice in a Pot: Explosive Umami! The Ultimate Myeongran Roe Rice Recipe. Super Simple Pot Rice.
A delightful Myeongran (pollock roe) rice recipe featuring plump, savory roe and fresh green onions! This dish offers a fantastic blend of salty roe and aromatic green onion. Each grain of rice is infused with the rich flavor of Myeongran, promising an unforgettable culinary experience.
Main Ingredients- 350g Rice (approx. 1.5 cups)
- 4 strings Fresh Myeongran (Pollock Roe)
- 5 whole Garlic cloves
- 5 Shiitake mushrooms
- 1 Enoki mushroom
- 5 stalks Green onions
- 1 piece Kombu (approx. 5×5 cm)
- 350ml Water (approx. 1.5 cups)
- 1 Egg yolk (for garnish, optional)
Seasoning & Garnish- 1 Tbsp Beomil Soy Sauce (or regular Korean soy sauce)
- 2 Tbsp Tuna Extract (or fish sauce)
- 1 Tbsp Oyster Sauce
- 0.5 Tbsp Oligodang (corn syrup, adjust to taste)
- 1 piece Unsalted Butter (approx. 10g)
- 1 Tbsp Beomil Soy Sauce (or regular Korean soy sauce)
- 2 Tbsp Tuna Extract (or fish sauce)
- 1 Tbsp Oyster Sauce
- 0.5 Tbsp Oligodang (corn syrup, adjust to taste)
- 1 piece Unsalted Butter (approx. 10g)
Cooking Instructions
Step 1
First, rinse the 350g of rice under running water until the water runs clear. This helps make the rice fluffy and less sticky. Place the rinsed rice in a bowl, add the 5×5 cm piece of kombu and 1 Tbsp of tuna extract. Let the rice soak for 1 hour; this will make the rice softer and enhance its umami flavor.
Step 2
Prepare the Myeongran (pollock roe) to add delicious flavor to the rice. Heat a pot over medium-low heat and melt 1 piece of unsalted butter. Once the butter is melted, add the 4 strings of Myeongran and pan-fry them until golden brown on both sides. The roe will become plump and slightly crisp on the outside, which significantly enhances its taste. Set the cooked Myeongran aside on a plate for later.
Step 3
In the same pot used for frying the Myeongran, add the 5 whole garlic cloves (sliced), 5 shiitake mushrooms (chopped into bite-sized pieces), and 1 enoki mushroom (pulled apart). Sauté until fragrant. Then, add 1 Tbsp of Beomil soy sauce, 1 Tbsp of oyster sauce, and 0.5 Tbsp of oligodang. Stir-fry briefly with the ingredients. Be careful not to burn the seasoning by using medium-low heat rather than high heat.
Step 4
Pour the soaked rice, kombu, and 350ml of water over the sautéed vegetables and garlic. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and cook for about 15 minutes until the water has mostly absorbed. When the rice is cooked, arrange the 5 chopped green onions and the reserved pan-fried Myeongran on top of the rice. Turn off the heat, cover the pot again, and let it steam for 10 minutes to finish. This completes your delicious Myeongran rice. For an extra touch, you can top it with a raw egg yolk and mix it in before serving!
