Kimchi Flying Fish Roe Rice Bowl: A Burst of Flavor
How to Make Delicious Kimchi Flying Fish Roe Rice Bowl
Experience a delightful pop with every bite of this flying fish roe and kimchi rice bowl! It’s the perfect dish for clearing out your refrigerator. The combination of spicy, fermented kimchi and the briny, bursting roe creates a symphony of textures and tastes.
Ingredients
- 2 Tbsp flying fish roe (Tobiko or Masago)
- 2 bowls of cooked rice
- 4 Tbsp finely chopped kimchi (well-fermented and squeezed dry)
- 1/4 carrot, finely diced
- 1/4 onion, finely diced
- 4 Tbsp finely chopped pickled radish (danmuji)
- 1/4 cucumber, julienned
- A pinch of shredded roasted seaweed (gim)
- A pinch of sprouts (e.g., radish sprouts)
- 2 tsp sesame oil (for the bottom of the pot)
- 1 Tbsp cooking oil
- 1 tsp sugar (for stir-frying kimchi)
- 1 tsp lemon juice (to reduce fishy smell of roe)
Seasoning Sauce
- 2 Tbsp soy sauce
- 1/4 green onion, finely chopped
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- A pinch of black pepper
- 2 Tbsp soy sauce
- 1/4 green onion, finely chopped
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the finely diced carrots and onions and stir-fry until they soften. Transfer to a separate bowl and let cool. This step enhances the sweetness and aroma of the vegetables.
Step 2
Add the well-squeezed chopped kimchi to the same pan and stir-fry over low heat. Once the kimchi is lightly sautéed, add 1 tsp of sugar and 1 tsp of sesame oil. Continue to cook until the kimchi is tender and slightly sweet. Transfer the stir-fried kimchi to a separate bowl to cool. The sugar balances the sourness, and sesame oil adds nuttiness.
Step 3
In a small bowl, combine 2 Tbsp soy sauce, the finely chopped green onion, 1 tsp minced garlic, 1 tsp sesame oil, 1 tsp toasted sesame seeds, and a pinch of black pepper. Whisk together to create a flavorful seasoning sauce.
Step 4
Generously grease the inside of a ttukbaegi (Korean earthenware pot) or a small skillet with 2 tsp of sesame oil. This prevents the rice from sticking and helps create a delicious crispy rice layer (nurungji).
Step 5
Place the warm cooked rice evenly into the greased ttukbaegi. Arrange the julienned cucumber, the cooled stir-fried carrots and onions, the stir-fried kimchi, and the finely chopped pickled radish over the rice. Finally, drizzle the flying fish roe (which has been lightly mixed with 1 tsp lemon juice to reduce any fishy odor) beautifully on top. The lemon juice adds a refreshing touch.
Step 6
Pour the prepared seasoning sauce over the rice and toppings. Adjust the amount of sauce to your preference.
Step 7
Place the ttukbaegi (or skillet) over medium heat. Heat for about 5 to 10 minutes, allowing the rice to warm through and a slightly crispy rice layer to form at the bottom. Keep an eye on it to prevent excessive burning.
Step 8
Garnish with fresh sprouts and shredded roasted seaweed. Mix everything together thoroughly and enjoy your vibrant and flavorful Kimchi Flying Fish Roe Rice Bowl!
