Joyful Burst of Flavor: Flying Fish Roe Rice Bowl
[Man-Gae Recipe] Famous Home-Cooked Meal! A Heartwarming Flying Fish Roe Rice Bowl Recipe
In our busy lives, sometimes we long for the comforting warmth of a homemade meal. Introducing the Flying Fish Roe Rice Bowl – a dish that’s as delightful to look at as it is to eat! Despite its appealing presentation, it’s surprisingly easy to make, offering a perfect moment to pause and savor a special meal.
Essential Ingredients- 160g Flying fish roe (thawed)
- 90g Crab sticks or imitation crab meat
- 10 fresh perilla leaves
- 7 strips of pickled radish for kimbap
- 1 cucumber
- 1/2 pack of radish sprouts
- 1 cup finely chopped kimchi
- Sesame oil (perilla oil) to taste
- 2 Tbsp lemon juice
- 4 bowls of cooked rice
Flavorful Kimchi Seasoning- 1/6 Tbsp sugar
- 1/6 Tbsp gochugaru (Korean chili powder)
- 1/3 Tbsp minced garlic
- 1/3 Tbsp sesame seeds
- 1/3 Tbsp sesame oil
Perfect Bibimjang (Spicy Mixing Sauce)- 2 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp sugar
- 1/3 Tbsp minced garlic
- 1/3 Tbsp sesame seeds
- 1/3 Tbsp sesame oil
- 1/6 Tbsp sugar
- 1/6 Tbsp gochugaru (Korean chili powder)
- 1/3 Tbsp minced garlic
- 1/3 Tbsp sesame seeds
- 1/3 Tbsp sesame oil
Perfect Bibimjang (Spicy Mixing Sauce)- 2 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp sugar
- 1/3 Tbsp minced garlic
- 1/3 Tbsp sesame seeds
- 1/3 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare all your ingredients. Finely chop the pickled radish for kimbap and the crab sticks (or imitation crab meat). Remove the seeds from the cucumber and chop it into small pieces for a crisp texture. Thinly slice the perilla leaves to add a fragrant aroma.
Step 2
In a bowl, combine the finely chopped kimchi with the ingredients for the ‘Flavorful Kimchi Seasoning’: sugar, gochugaru, minced garlic, sesame seeds, and sesame oil. Gently mix until well combined. It’s important to ensure the seasoning fully coats the kimchi for enhanced flavor.
Step 3
Now, in a small bowl, mix all the ingredients for the ‘Perfect Bibimjang’: gochujang, sugar, minced garlic, sesame seeds, and sesame oil. Stir until everything is well incorporated. This will create a delicious spicy and sweet sauce with a hint of garlic.
Step 4
Gently rinse the thawed flying fish roe under cold running water using a sieve. Rinsing it in cold water with a little lemon juice helps to reduce any fishy odor and enhances its freshness. After rinsing, make sure to drain out any excess water thoroughly.
Step 5
Heat a ttukbaegi (earthenware pot) or a cast-iron pot over medium heat. Once hot, add a generous amount of perilla oil and stir-fry the cooked rice. Cook until the rice grains are separated and slightly toasted. Then, spread the rice evenly across the bottom of the pot and press it down lightly to form a thin crust, similar to scorched rice, adding a nutty depth of flavor.
Step 6
Arrange the seasoned kimchi, chopped pickled radish, crab sticks, cucumber, radish sprouts, and flying fish roe attractively over the stir-fried rice. Increase the heat to high for about 30 seconds, allowing the entire pot to heat up slightly. Finally, serve with the prepared bibimjang on the side. Mix everything together to enjoy a delightful Flying Fish Roe Rice Bowl, where the popping texture of the roe and the diverse flavors of the ingredients create a wonderful culinary experience. Enjoy your meal!
