Korean Thistle and Mackerel Pot Rice
Soak 1 1/2 cups rice for 30 minutes and marinate bite-size mackerel pieces in 1 tbsp cooking wine and 1/2 tsp ginger juice for 10 minutes. Stir-fry the radish and then the rice in sesame oil for 1 minute each, mix in the gondre and 1.7 cups water, set the mackerel on top skin-side up so the flesh does not break, and bring to a boil over medium heat. Cover and cook on low for 14 minutes, turn off the heat and keep the lid on for 5 minutes, then drizzle in 2 tbsp soy sauce and fold gently from the bottom.
Quick answer
- Total time
- 46 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Open the lid and pieces of mackerel sit on a bed of gondre (Korean thistle greens), its oil and the greens' earthy aroma having soaked into the rice as it rested.
Read more
The crust at the bottom gets a splash of water and is eaten as sungnyung, a toasted rice drink.
Ingredients
Instructions
- 1
Rinse 1.5 cups rice and soak it in cold water for 30 minutes.
Rinse 100g boiled gondre lightly, squeeze it firmly, and chop it.
- 2
Cut 180g mackerel fillet into bite-size pieces and marinate with 1 tbsp cooking wine and 0.5 tsp ginger juice for 10 minutes.
- 3
Heat 1 tbsp sesame oil in the pot and stir-fry 80g sliced radish for 1 minute.
When its edges turn translucent, add the soaked rice and stir-fry for 1 more minute.
- 4
Add the gondre and 1.7 cups water and mix evenly.
Arrange the marinated mackerel skin-side up, bring to a boil over medium heat, then reduce to low.
- 5
Cover and cook over low heat for 14 minutes.
Turn off the heat and keep the lid on for 5 minutes so the steam finishes cooking the center of the mackerel pieces.
- 6
Open the lid and drizzle 2 tbsp soy sauce evenly.
Fold the rice and gondre gently from the bottom so the mackerel does not break, then serve.
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