Korean Seaweed Roe Pot Rice
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The pollock roe never goes over a flame.
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When the rice is done, the heat is turned off, the lid comes up just long enough to add the roe and a knob of butter, and the residual heat of an 8-minute rest warms them through. That keeps the eggs from tightening, and they still pop. The gamtae seaweed is crumbled over with the scallions once the rice has finished resting.
Ingredients
Instructions
- 1
Wash 180g rice, soak in cold water for 20 minutes, then place in a strainer for 10 minutes to drain completely.
Residual moisture will make the rice too soft.
- 2
Slit the membranes of 120g pollock roe and scrape out the roe.
Mix with 1 tablespoon cooking wine.
- 3
Dice 90g radish into 1cm cubes and finely slice 25g scallion.
Use the radish to line the pot and reserve the scallion for serving.
- 4
Spread the diced radish in the pot, place the soaked rice on top, add 240ml water and 1 tablespoon soy sauce.
Bring to a boil over medium heat, immediately reduce to low, cover, and cook for 12 minutes.
- 5
Turn off the heat, open the lid briefly, and place the roe and 12g butter on the rice.
Cover again and rest for 8 minutes.
- 6
Just before serving, crush 6g gamtae seaweed by hand into small pieces, scatter generously over the rice, add the sliced green onion, and fold lightly with a paddle. Adding gamtae too early makes it soggy.
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