Seaweed and Fish Cake Rice Pot (Miyeok Eomuk Sotsbap)
Seaweed and Fish Cake Rice Pot (Miyeok Eomuk Sotsbap)
Delicious Rice Pot Cooked with Gyeonggi Rice, Gawaji No. 1: Seaweed and Fish Cake Rice Pot
We made a delicious Seaweed and Fish Cake Rice Pot using Gawaji No. 1, a new rice variety developed by the Gyeonggi Agricultural Research and Extension Services, known for its excellent taste. This recipe highlights the natural sweetness of the rice.
Ingredients- Matdream Rice 2 cups
- Square Fish Cakes 2 sheets
- Soaked Seaweed 10g
- Broth (approx. 2.5 cups for 2 cups of rice)
Cooking Instructions
Step 1
Let’s start with a little about the rice. Gyeonggi rice is renowned for its excellent flavor, thanks to fertile soil and a climate ideal for cultivation. Historically, it was so prized it was offered to the king! ‘Gawaji No. 1’ is a superior variety of Gyeonggi rice, characterized by its chewy texture and rich aroma.
Step 2
Today, we’re going to elevate this delicious Gyeonggi rice, Gawaji No. 1, by making a special ‘Seaweed and Fish Cake Rice Pot’. The fluffy texture unique to pot-cooked rice, combined with the savory flavors of the ingredients, will make for a wonderful meal.
Step 3
Heat a pot over medium heat and add 1 tablespoon of sesame oil. Add the pre-soaked seaweed and stir-fry gently over low heat until fragrant. A splash of fish sauce can be added to enhance the umami flavor. (Tip: Using a generous amount of sesame oil will further bring out the seaweed’s aroma.)
Step 4
Now, add the washed Gyeonggi rice, Gawaji No. 1, to the pot and stir-fry it briefly with the sautéed seaweed. Continue to stir-fry until the rice grains become slightly translucent, which helps achieve a fluffier texture.
Step 5
After stir-frying the rice, pour in the prepared broth (approximately 2.5 cups for 2 cups of rice). Bring to a boil over high heat, then reduce to medium-low, cover, and cook for about 15 minutes. (Tip: Adjust the amount of broth based on the type of rice and how long it was soaked.)
Step 6
When the rice is almost done, evenly arrange the sliced square fish cakes on top of the rice. Cover the pot again and let it steam for about 5 minutes. The rice itself is already so delicious, but I was truly excited to see how much better it would taste as a pot rice!
Step 7
Finally, sprinkle finely chopped green onions over the rice for a visually appealing finish. Before serving, you can drizzle a little sesame oil and add a pinch of salt to taste, then mix it all together for an enhanced flavor experience.
Step 8
Even though this was my first time making Seaweed and Fish Cake Rice Pot, it turned out wonderfully nutty and subtly sweet! Each grain of rice was plump and firm, and the rice itself was so rich that it was delicious eaten plain. This recipe was inspired by the ‘Geunsaehan Sotsbap’ blog.
