Pollock Roe and Spring Cabbage Porridge (Altoran Recipe)
A Simple and Nourishing Porridge That’s Gentle on the Stomach, Featuring Pollock Roe and Spring Cabbage!
This dish will change your perception of pollock roe, dispelling any notions that it’s too fishy or salty! The delightful harmony between the sweetness of spring cabbage and the savory flavor of salted pollock roe creates an incredibly delicious porridge. This recipe was introduced by Chef Shin Hyo-seop on Altoran, offering a simple yet wonderfully satisfying meal that’s perfect for busy days. With minimal ingredients and an easy-to-follow method, anyone can make this comforting dish.
Porridge Ingredients- 2 pieces low-sodium pollack roe
- 100g spring cabbage
- 4 cups (800ml) kelp broth
- 1 bowl of leftover rice
- 1/2 Tbsp minced garlic
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare about 100g of the tender, yellow inner leaves of the spring cabbage. Wash the spring cabbage thoroughly and thinly shred it. Thinly slicing ensures it blends well into the porridge.
Step 2
Take 2 pieces of low-sodium pollack roe. Make a small incision along the membrane of the roe. Then, gently use the back of a knife to separate the roe (eggs) from the membrane. Be careful not to break the roe while doing this.
Step 3
In a bowl, combine the separated pollack roe, 1 Tbsp soy sauce, 1/2 Tbsp ground sesame seeds, 1 Tbsp finely chopped green onion, and 2 Tbsp sesame oil. Gently mix and season. Be mindful of the saltiness of the pollack roe and adjust soy sauce accordingly.
Step 4
Heat 2 Tbsp of sesame oil in a pot over low heat. Add 1/2 Tbsp of minced garlic and stir-fry until fragrant, being careful not to burn the garlic.
Step 5
Add the shredded spring cabbage to the pot and stir-fry until it wilts. Then, add 1 bowl of leftover rice. Stir and cook, gently scraping the bottom of the pot to prevent sticking. Stir-frying the rice coats it and enhances the flavor.
Step 6
Pour in 4 cups (800ml) of warm kelp broth and bring to a boil over high heat. Stir continuously with a spatula to prevent the rice from clumping. Once boiling, reduce the heat to medium and cook until the rice grains are tender and broken down.
Step 7
Once the porridge reaches your desired consistency and the rice is cooked through, turn off the heat. Carefully ladle the finished porridge into serving bowls. Adjust the consistency by adding more broth or cooking longer if needed.
Step 8
Arrange the seasoned pollack roe on top of the porridge in the bowl. Finish with 1 Tbsp of chopped green onion, 1/2 Tbsp ground sesame seeds, and a drizzle of 1 Tbsp sesame oil. Enjoy your delicious Pollack Roe and Spring Cabbage Porridge!
