Korean Fish Roe Rice Bowl

Dice 60g pickled radish and 80g kimchi into small 0.5cm pieces, then thinly slice 20g scallion.

Keep the cuts even so the crunch spreads through the rice instead of clumping in one bite.

Rinse 120g flying fish roe once in cold water, then drain it very well.

If excess water remains, the rice turns loose, so use the roe when it looks moist on the surface but not dripping.

Heat a pan over medium-high heat, add the diced kimchi, and stir-fry for about 1 minute.

Stop when it turns slightly translucent and the moisture reduces, so the topping adds flavor without making the rice soggy.

Add 1 tablespoon sesame oil and 10g butter to 2 bowls of warm rice.

Fold with a rice paddle or spatula instead of pressing, coating the grains until glossy while keeping them intact.

Divide the buttered rice into bowls, then arrange the stir-fried kimchi, pickled radish, and roe in separate sections.

Do not leave the roe sitting too long on hot rice, or its texture can soften too much.

Sprinkle 8g seaweed flakes and the sliced scallion over the bowls, then mix while the rice is still warm.

Eat before the seaweed softens too much, when the roe still pops and the seaweed stays crisp.