Pollock Roe Tteok-Gimbap
Unique Dessert Recipe: Rice-less Pollock Roe Tteok-Gimbap with Rice Cakes
Introducing a unique Tteok-Gimbap that harmoniously blends chewy rice cakes with savory pollock roe, made without any rice. It’s incredibly simple to prepare without using the stove, making it perfect as a snack for kids or an appetizer for adults. The delightful combination of sweet and salty, along with a rich nutty flavor, creates a truly addictive taste that you’ll want to keep reaching for. The savory pollock roe perfectly seasons the Tteok-Gimbap and enhances its umami, elevating the overall flavor profile. Enjoy this simple yet extraordinary Pollock Roe Tteok-Gimbap! (For detailed recipe, please visit: https://blog.naver.com/loveshine707/223594931696)
Main Ingredients- 1 Low-sodium Pollock Roe
- 2 sheets Roasted Gim (Seaweed)
- 3 Korean Rice Cakes (Garaetteok)
- 1 Tbsp Mirin (Rice Wine)
- Honey, to drizzle
Rice Cake Seasoning- 0.5 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
For this recipe, we will be using fresh pollock roe and delicious gim (seaweed).
Step 2
Prepare 1 low-sodium pollock roe. Sprinkle 1 tablespoon of mirin over it and let it sit for about 10 minutes. This helps to remove any fishy odor and makes the roe more tender.
Step 3
Carefully slice the marinated pollock roe in half lengthwise. Gently remove the outer membrane. Then, using a spoon or the back of a knife, carefully scrape out only the soft roe from the inside, discarding the membrane. Set aside the extracted roe.
Step 4
If using frozen Korean rice cakes (Garaetteok), blanch them in boiling water until they become soft and pliable. Drain them well. In a bowl, combine the blanched rice cakes with 0.5 tablespoon of soy sauce and 1 tablespoon of sesame oil. Gently mix and knead them to evenly coat and season.
Step 5
On the seasoned rice cakes, make a lengthwise slit down the center using a knife. This slit will create a pocket to hold the pollock roe filling.
Step 6
Generously stuff the prepared pollock roe into the slit of each rice cake. Ensure the roe fills the pocket completely for the best flavor.
Step 7
Take a sheet of roasted gim (seaweed). Lay a slice of cheddar cheese on it, followed by the rice cake that has been stuffed with pollock roe. Position it nicely on the gim.
Step 8
Carefully roll up the gim tightly, pressing gently to seal the edge. This will form your delicious Pollock Roe Tteok-Gimbap. The chewy texture of the rice cake combined with the savory roe is absolutely delightful.
Step 9
Once rolled, slice the Tteok-Gimbap into bite-sized pieces. Aim for a consistent width, making them easy to eat in one bite. Slicing neatly will also make them look more appealing.
Step 10
Arrange the sliced Pollock Roe Tteok-Gimbap attractively on a serving plate. For an extra touch of flavor, lightly drizzle some honey over the Tteok-Gimbap. This enhances the sweet and savory notes, making it a perfect snack or dessert. You can also sprinkle some sesame seeds on top for added visual appeal and flavor.
