Silky Pollack Roe Rice in a Pot (Myeongnan Sotbap)
Myeongnan Sotbap: A Perfect One-Bowl Meal
When you don’t have any side dishes, this one-bowl meal solves all your worries! We’ve prepared a warm and satisfying pot rice that’s quick to make. It’s perfect for a comforting meal.
Main Ingredients
- 1 pollack roe (remove the membrane and use only the roe)
- 1.5 cups soaked rice (soaking the rice for about 30 minutes makes it softer)
- 20g sea tangle (wash thoroughly)
- A little nutritious chives (chopped finely)
- 3 cups kelp broth (or rice water)
- 1 tsp minced garlic
- 1/2 Tbsp toasted sesame seeds (for garnish)
Seasoning
- 1 tsp Korean soup soy sauce
- 1 Tbsp sesame oil
- 1 tsp Korean soup soy sauce
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Rinse the rice thoroughly and soak it in water for about 30 minutes. Then, drain the water completely using a sieve. This will help the rice cook up fluffy and separated.
Step 2
Prepare the pollack roe by gently scraping off the membrane with the back of a knife and using only the roe. (You can also use it with the membrane if you prefer.)
Step 3
In a bowl, combine the washed sea tangle with 1 tsp of minced garlic, 1 tsp of Korean soup soy sauce, and 1 Tbsp of sesame oil. Mix well by gently massaging the ingredients. This will enhance the sea tangle’s fresh aroma.
Step 4
Wash the nutritious chives, pat them dry, and finely chop them into about 0.5 cm lengths. These will be used as a garnish.
Step 5
Now, let’s cook the pot rice. Place the drained rice evenly in a pot or a rice cooker pot.
Step 6
Pour 3 cups of the prepared kelp broth over the rice. Ensure the broth sufficiently covers the rice for it to cook deliciously.
Step 7
Start by boiling over high heat with the lid off. Once the water comes to a boil, immediately reduce the heat to low, cover the pot with the lid, and let it simmer for about 10-12 minutes until the rice is cooked.
Step 8
When the rice is almost done and ready for steaming, open the lid. Arrange the seasoned sea tangle and the prepared pollack roe beautifully on top of the rice. Close the lid again and let it steam for about 5 more minutes to cook the pollack roe.
Step 9
Finally, open the lid to reveal the steaming rice. Sprinkle the finely chopped chives generously over the top. The fresh scent of chives will add an extra layer of deliciousness.
Step 10
If desired, sprinkle about 1/2 Tbsp of toasted sesame seeds for a nutty flavor and appealing presentation.
Step 11
Gently mix the hot pot rice with a rice paddle, ensuring the pollack roe flavor is evenly distributed throughout the grains. Serve in bowls and enjoy your delicious Myeongnan Sotbap!
