Kimchi and Flying Fish Roe Rice with Sprouts
How to Make Kimchi and Flying Fish Roe Rice Topped with Fresh Sprouts
A delightful rice bowl featuring the refreshing, slightly pungent taste of sprouts that will awaken your appetite! This Kimchi and Flying Fish Roe Rice is a vibrant dish perfect for any meal.
Ingredients- 2 bowls of cooked rice
- 1/2 cucumber
- Pinch of salt
- 2 sheets of napa cabbage kimchi
- 100g flying fish roe (tobiko)
- 1 strip of pickled radish (danmuji)
- 2 imitation crab sticks (kamaboko)
- Fresh sprouts, as needed
- 1/4 cup orange juice
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce
Kimchi Seasoning- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp sesame oil
Cooking Instructions
Step 1
Prepare the cucumber: Peel the cucumber using a vegetable peeler to create ribbons, then julienne it finely and chop it. Sprinkle a pinch of salt over the chopped cucumber and let it sit for about 10 minutes to draw out moisture. Squeeze out any excess water thoroughly. This step ensures the cucumber remains crisp and doesn’t make the rice soggy.
Step 2
Season the kimchi: Finely chop the napa cabbage kimchi. In a small bowl, combine the chopped kimchi with 1 tsp of sugar and 1 tsp of sesame oil. Mix well. This seasoning will balance the sourness of the kimchi and enhance its flavor.
Step 3
Prepare the flying fish roe: To remove any potential fishy smell, place the 100g of flying fish roe in 1/4 cup of orange juice and let it soak for about 5 minutes. The subtle citrus notes from the orange juice help to neutralize any strong odors. Drain the roe well using a sieve.
Step 4
Prepare the earthenware pot: Lightly coat the inside of a pre-heated earthenware pot (ttukbaegi) with 1 Tbsp of sesame oil. This prevents the rice from sticking and helps create a delicious crispy bottom layer (nurungji).
Step 5
Assemble the rice bowl: Spread the 2 bowls of warm cooked rice evenly at the bottom of the oiled earthenware pot. Add the chopped pickled radish, seasoned kimchi, squeezed cucumber, shredded imitation crab sticks, and the drained flying fish roe on top of the rice. Cover the pot with a lid and cook over medium-low heat for about 5-7 minutes, or until the rice at the bottom starts to form a crispy layer (nurungji). Adjust the heat carefully to prevent burning.
Step 6
Finish and serve: Before removing from the heat, drizzle 1 Tbsp of soy sauce around the edges of the rice for extra flavor. Top generously with fresh sprouts for a burst of freshness and texture. Serve immediately and enjoy mixing everything together while it’s hot!
