Korean Salmon Pot Rice (Salmon Fillet Steamed Directly on Rice)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Salmon pot rice cooks a whole fillet on top of soaked rice, rests the covered pot after cooking, and folds the fish through the grains with soy sauce, butter, lemon juice, and green onion.
Read more
Wash 1.5 cups rice until the water is mostly clear and leave it submerged for 30 minutes. Move the grains to a sieve for a 5-minute drain so the measured cooking water stays accurate. Sprinkle 1 tbsp cooking wine evenly over a 200 g salmon fillet and leave it for 5 minutes. Remove only the surface liquid, and keep the skin side facing down if the fillet has skin. Put the rice and 1.4 cups water in a heavy pot and level the grains. Place the salmon in the center on top of the rice instead of submerging it in the water. Cover the pot and use high heat until strong steam rises, which takes 4 to 5 minutes. Reduce the heat to low and cook for 15 minutes without opening the lid. Turn off the heat and keep the pot covered for 5 minutes. At this point the salmon should separate easily with chopsticks, and the rice should look glossy and translucent rather than chalky. Break the fish into large flakes and fold it through the rice. Add 2 tbsp soy sauce, 10 g butter, and 1 tsp lemon juice while the rice is hot, then finish with 20 g green onion and mix gently from the bottom.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 1.5 cups rice until the water runs mostly clear, then soak it for 30 minutes.
Drain it in a sieve for 5 minutes so the measured cooking water does not become too diluted.
- 2Season
Sprinkle 1 tablespoon cooking wine evenly over the 200 g salmon fillet and let it sit for 5 minutes.
Shake off only the surface liquid, and place the skin side down if the fillet has skin.
- 3Season
Put the soaked rice and 1.4 cups water in a heavy pot, then level the rice surface.
Lay the salmon in the center, keeping it on top of the grains rather than submerged in the water.
- 4Control
Cover the pot and heat over high heat for 4 to 5 minutes, just until strong steam appears.
When it is clearly steaming, lower the heat to low and cook for 15 minutes without opening the lid.
- 5Control
Turn off the heat and let the pot rest, covered, for 5 minutes.
The salmon should flake easily with chopsticks, and the rice grains should look glossy and translucent rather than chalky.
- 6Season
Break the salmon into large flakes and fold it through the rice.
Add 2 tablespoons soy sauce, 10 g butter, and 1 teaspoon lemon juice, then top with 20 g green onion and mix while hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeoneo sotbap steams a salmon fillet directly on rice so the natural oils melt into the grains.
- Finish cue
- The salmon should flake easily with chopsticks, and the rice grains should look glossy and translucent rather than chalky.
- Substitution
- Place the salmon in the center on top of the rice instead of submerging it in the water.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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