Kimchi Rice Bowl with Tobiko: A Burst of Flavor
How to Make Delicious Kimchi Rice with Flying Fish Roe
I personally love a hearty rice bowl packed with well-fermented kimchi. That’s why I made this simple Kimchi Rice with Tobiko using ingredients I had at home today. The popping texture and the exquisite taste are truly exceptional.
Ingredients
- 1 bowl of cooked rice (warm)
- 8 slices of pickled radish (finely chopped)
- 4 sheets of aged kimchi (lightly squeezed of excess juice, finely chopped)
- 4 slices of sandwich ham (finely chopped)
- 1 pack of tobiko (flying fish roe, approx. 50g)
- 2 Tbsp sesame oil
- 1 Tbsp lemon juice
Cooking Instructions
Step 1
To remove any fishy smell and enhance the flavor of the tobiko, place it in a bowl, add 1 Tbsp of lemon juice, and gently mix. Let it sit for about 10 minutes. The lemon juice will neutralize the saltiness and add a pleasant aroma.
Step 2
After marinating, rinse the tobiko gently under cool running water using a sieve. Once rinsed, lightly press it with your hands to drain as much water as possible. Ensuring minimal water content will help it mix well with the rice and prevent clumping.
Step 3
Lightly rinse the kimchi to remove excess seasoning, then squeeze out any excess liquid. Finely chop the kimchi. You don’t need to mince it extremely fine; leaving some texture is nice. Using aged kimchi will provide a richer flavor.
Step 4
Chop the pickled radish into pieces similar in size to the chopped kimchi. The sweet and sour taste of the radish will balance the spiciness of the kimchi, creating a harmonious flavor profile.
Step 5
Finely chop the sandwich ham into small cubes, similar to the size of the kimchi and radish. The savory and tender ham adds a satisfying richness to the rice bowl.
Step 6
To create a crispy crust, coat the inside of a ttukbaegi (Korean earthenware pot) evenly with 1 Tbsp of sesame oil. Make sure to cover the bottom and sides thoroughly to prevent the rice from burning and to achieve a delicious, golden-brown crust.
Step 7
Add the warm cooked rice to the ttukbaegi. Using a spatula, spread the rice thinly and evenly across the bottom. Place the pot over medium heat and let it cook undisturbed for about 5 minutes, or until you hear a consistent sizzling sound as the rice starts to form a crust. Avoid pressing the rice down too firmly; allow some air circulation.
Step 8
Once you hear a steady sizzling sound from the rice, reduce the heat to low. Now, evenly sprinkle the chopped kimchi, pickled radish, and ham over the rice. Arranging the toppings attractively will make the dish visually appealing.
Step 9
Carefully place the drained tobiko on top of the other ingredients, ensuring it’s spread out to showcase its vibrant color and texture. The plump tobiko adds the final, delightful touch to the rice bowl.
Step 10
Finally, drizzle the remaining 1 Tbsp of sesame oil around the edges of the pot. Cover with a lid or leave uncovered and continue to cook on low heat for about 8 more minutes. The sesame oil will add a fragrant aroma and enhance the flavors mingling within the rice.
Step 11
Your Kimchi Rice with Tobiko is ready! Serve the ttukbaegi directly to the table and mix everything together thoroughly with a spoon or chopsticks before eating. Enjoy the delightful combination of warm rice, crisp kimchi, and the satisfying pop of tobiko!
