Delicious Dolsot Kimchi Rice Bowl
The Ultimate Home-Cooked Feast: ‘Dolsot Kimchi Rice Bowl’ for a Hearty Meal
Among the easiest dishes to make without direct stovetop heat, rice bowls are truly exceptional. They’re perfect for using up leftover vegetables, and don’t require any special seasoning. Plus, when you make it yourself, you can generously add your favorite flying fish roe for an extra special treat! Enjoy the delightful pop of the fish roe with every mouthful and the perfect balance of sweet and sour kimchi, all served over warm rice.
Main Ingredients- 2 imitation crab sticks
- 50g pickled radish (danmuji)
- About 8 leaves of well-fermented napa cabbage kimchi
- 1/2 Tbsp sugar
- 30g carrot
- 4 Tbsp flying fish roe (tobiko)
- 1 Tbsp sesame oil
- 2 bowls of cooked rice
- A pinch of shredded seaweed (gim)
- Sprouts (optional)
Cooking Instructions
Step 1
Cut the imitation crab sticks in half lengthwise, then dice them into small, bite-sized cubes. This adds a pleasant texture.
Step 2
Finely mince the carrot. For harder vegetables like carrots, it’s easier to julienne them first and then mince them. Aim for very small pieces.
Step 3
Mince the pickled radish (danmuji). I used a crunchy variety for extra texture, which also has less moisture, making it ideal for this recipe.
Step 4
Dice the well-fermented napa cabbage kimchi into small cubes. It’s crucial to squeeze out as much kimchi juice as possible with your hands before dicing. Excess juice can make the rice bowl soggy.
Step 5
If your kimchi is quite sour, mix in 1/2 tablespoon of sugar with the diced kimchi. This will help to mellow out the acidity and create a more balanced flavor profile.
Step 6
Gently rinse the flying fish roe under cold running water once and drain well. Avoid rinsing for too long, as it can wash away the delicate flavor and make it taste fishy. A single quick rinse is sufficient.
Step 7
Place a stone pot (dolsot) or a well-seasoned non-stick pot on medium-low heat. Add 1 tablespoon of sesame oil and let it heat up until fragrant. You want it to be hot but not smoking.
Step 8
Once the pot is hot, carefully spread the warm cooked rice evenly across the bottom. Press it down gently. This step is the beginning of creating a delicious crispy rice crust (nurungji) at the bottom.
Step 9
Artfully arrange the prepared ingredients – imitation crab, carrot, pickled radish, and kimchi – on top of the rice. Aim for an appealing visual presentation with vibrant colors.
Step 10
Finally, sprinkle shredded seaweed (gim) generously over the top, and garnish with fresh sprouts. Your delicious Dolsot Kimchi Rice Bowl is now ready to be enjoyed! Serve immediately.
