Korean Cutlassfish Pot Rice
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Chunks of cutlassfish (galchi), seasoned for ten minutes with soy sauce and ginger, sit on the very top of the pot as the rice cooks.
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After resting, the flesh falls apart at the touch of a paddle. The scallions are scattered over and everything is folded together with a light hand.
Ingredients
Instructions
- 1
Wash 2 cups of rice, soak in cold water for 30 minutes, and drain well in a strainer.
The rice is ready when the grains turn from opaque white to semi-transparent.
- 2
Cut 320g of cutlassfish into bite-sized pieces and marinate with 1 tablespoon soy sauce, 1 tablespoon cooking wine, and 8g minced ginger for 10 minutes. The ginger neutralizes the fish's characteristic smell.
- 3
Slice 180g of radish into thin 0.5cm rounds and julienne 80g shiitake mushrooms.
Lay the radish slices evenly over the bottom of the pot so the fish does not touch the pot directly.
- 4
Add the soaked rice and julienned mushrooms on top of the radish, pour in 520ml kelp broth, then place the marinated cutlassfish pieces on top. Bring to a boil over medium heat, then reduce to low once it starts to bubble.
- 5
Cover and cook over low heat for 18 minutes until the fish turns opaque and most of the liquid is absorbed.
Turn off the heat and steam with the lid on for 7 minutes to fully cook the center of each grain.
- 6
Open the lid, drizzle the remaining 1 tablespoon soy sauce for color, scatter generous amounts of sliced green onion, and gently fold with a rice paddle, being careful not to break up the fish. Serve.
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