Pop! The Delicious Flying Fish Roe Kimchi Rice Bowl
Pop! The Delicious Flying Fish Roe Kimchi Rice Bowl
[Super Easy Dolsot Meal] A Burst of Flavor! Flying Fish Roe Kimchi Rice Bowl Loaded with Goodies
Flying fish roe is known for its delightful popping texture and wonderful taste! We’ve recreated this popular dolsot (stone pot) kimchi rice bowl, generously filled with flying fish roe, right in your own kitchen. The combination of rice, various toppings, and zesty kimchi makes for a satisfying and hearty meal. Enjoy this special flying fish roe dolsot rice bowl at home with ease!
Main Ingredients- 1/3 cucumber
- 1/3 carrot
- 2 imitation crab sticks (kani)
- 1 handful kimchi (approx. 100g)
- A little pickled radish (danmuji, approx. 30g)
- 1/3 onion
Cooking Instructions
Step 1
First, prepare the vegetables and other toppings. Wash the cucumber and carrot, remove seeds if any, and finely dice them into about 0.5cm pieces. Thinly slice the onion. Tip: For a sweeter flavor, you can lightly sauté the sliced onion in a pan with a little oil over medium-low heat until translucent before using. Using raw onion is also fine.
Step 2
Peel the imitation crab sticks and shred them lengthwise. Then, finely chop the shredded crab sticks. You don’t need to chop them too finely; leaving some texture is nice.
Step 3
Remove any excess cabbage or stuffing from the kimchi and finely chop it into about 0.5cm pieces. Heat 1 Tbsp of canola oil (or vegetable oil) in a pan over medium heat. Add the chopped kimchi and stir-fry. Pour in 1.5 Tbsp of soy sauce and continue to cook for about 3-5 minutes until the kimchi is softened and slightly salty. Tip: Adding a little sugar while stir-frying the kimchi can enhance its umami flavor.
Step 4
Prepare your stone pot (or a small, heavy-bottomed pot). Drizzle 1 Tbsp of sesame oil and 1 Tbsp of canola oil evenly over the bottom and sides of the pot to coat it. This prevents the rice from sticking and adds a subtle aroma.
Step 5
Spread 1.5 bowls of cooked rice (about 300g) evenly over the coated bottom of the pot. Layer the sautéed onion (or raw onion) on top of the rice. Then, cover this layer with the remaining rice, filling the pot.
Step 6
Place 1 Tbsp of butter right in the center of the rice. As the butter melts, it will infuse the rice with a rich, buttery flavor.
Step 7
Now, artfully arrange all the prepared toppings over the rice. Carefully place the diced cucumber, carrot, pickled radish, shredded imitation crab, and stir-fried kimchi in a visually appealing pattern.
Step 8
Generously pile 3 Tbsp of flying fish roe in the center, right on top of the other ingredients. The roe will add its signature delightful pop!
Step 9
Cover the stone pot with its lid and place it on the stove. Using a Fissler pressure cooker on high heat (setting 7), cook for about 15 minutes. Then, reduce the heat to medium-low (setting 4) and cook for an additional 5 minutes. Your delicious kimchi rice bowl is now ready! Tip: You can lift the lid briefly to check if the rice is sticking and adjust cooking time as needed. For extra flavor, sprinkle some furikake over the top and mix before eating.
