Korean Thistle and Mackerel Pot Rice
Sesame oil-sauteed radish lines the bottom of a pot, followed by soaked rice and squeezed gondre greens, with a mackerel fillet marinated in cooking wine and ginger juice placed on top. As the rice cooks over low heat for fourteen minutes and rests covered for five more, the earthy thistle aroma and the deep fish umami meld into every grain. Keeping the mackerel skin-side up prevents the flesh from breaking apart, and the radish layer at the bottom guards against sticking while adding its own mild sweetness. A drizzle of soy sauce and a gentle toss before serving bring all the flavors together.
Adjust Servings
Instructions
- 1
Rinse and soak rice for 30 minutes; squeeze and chop gondre.
- 2
Marinate mackerel with cooking wine and ginger juice for 10 minutes.
- 3
Heat sesame oil in a pot, sauté sliced radish for 1 minute, then add soaked rice.
- 4
Add gondre and water, place mackerel on top, and bring to a simmer over medium heat.
- 5
Once boiling, reduce to low and cook for 14 minutes; rest covered for 5 minutes.
- 6
Drizzle soy sauce and gently mix before serving.
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