Myeongran Butter Rice in a Pot (Myeongran Butter Sotbap)
Irresistible Umami: A Foolproof Myeongran Butter Sotbap Recipe
A combination of ingredients that simply cannot go wrong! This recipe for Myeongran Butter Sotbap is packed with the delicious flavor of garlic. Guaranteed to be a hit!❤
Main Ingredients- 150ml Rice (approx. 1 cup)
- 150ml Anchovy-Kelp Broth (can substitute with Korean rice wine or water)
- 100g Pollack Roe (Myeongran) (about 2-3 pieces)
- 10 cloves Garlic
- 3-4 stalks Scallions
- 20g Butter (about 1.5 tablespoons)
- 2 Tbsp Tsuyu (soy sauce can be used as a substitute)
- 1 Tbsp Mirin (cooking wine)
- 1 Tbsp Cooking Oil
- 2 Tbsp Perilla Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, wash the rice thoroughly under cold water until the water runs clear. Drain the rice in a sieve and let it sit for at least 20 minutes to soak. This soaking process is crucial for fluffy and delicious pot rice. For the anchovy-kelp broth, simmer dried anchovies and kelp until flavorful, then measure out 150ml, equal to the amount of rice. (If preparing broth is too much trouble, you can use a store-bought anchovy-kelp broth pack.)
Step 2
Prepare the pollack roe. Gently rinse it under cold running water to remove excess salt. You can either use the roe directly or carefully extract it from the membrane.
Step 3
Get ready 3-4 stalks of fresh scallions. We’ll be using both the green and white parts.
Step 4
Wash the prepared scallions, pat them dry, and finely chop them into small pieces, about 0.5 cm thick. The slight sharpness of the scallions will complement the rich flavor of the pollack roe and cut through any richness.
Step 5
Garlic is a key ingredient for adding deep flavor. If you’re a garlic lover, feel free to use about 10 cloves per serving.
Step 6
Slice the prepared garlic cloves thinly into slivers. This method helps to release more of the garlic’s aroma when cooked.
Step 7
Heat a pot or pan over low heat and add 1 tablespoon of cooking oil. Add the sliced garlic and slowly sauté until fragrant and lightly golden, taking care not to burn it. Low heat is essential here to draw out the garlic’s sweetness and aroma without scorching.
Step 8
Once the garlic releases its fragrant aroma and begins to sizzle, add the prepared pollack roe to the pan. Pour in 1 tablespoon of mirin (cooking wine) to help eliminate any fishy odor from the roe and enhance its flavor.
Step 9
Since the pollack roe will cook further in the pot rice, we’re only searing it lightly here. Cook for about 1-2 minutes, just until the color changes slightly and it becomes fragrant. Then, turn off the heat.
Step 10
Now, prepare your pot or Dutch oven for making the pot rice. Add 1 tablespoon of perilla oil and one piece of butter (about 10g) to the bottom of the pot and heat over medium heat. The nutty aroma of perilla oil and the richness of butter will elevate the taste of the rice.
Step 11
Add the soaked rice to the pot and stir-fry it for 1-2 minutes until the grains become slightly translucent and coated with oil. This step helps ensure the rice cooks up fluffy and separate.
Step 12
Pour in the 150ml of anchovy-kelp broth and increase the heat to medium-high. Once the broth comes to a boil, add 2 tablespoons of tsuyu and stir well. (If you don’t have tsuyu, you can use regular soy sauce, adjusting the amount to your preference.)
Step 13
When the broth starts to bubble vigorously and you can briefly see the bottom of the pot when you stir the rice, arrange the sautéed garlic and pollack roe evenly on top of the rice. Reduce the heat to the lowest setting, cover the pot with a lid, and let it cook for 9 minutes. After 9 minutes, turn off the heat and let the rice steam for 10 minutes without opening the lid.
Step 14
After the 10-minute steaming period, briefly open the lid to release some of the steam.
Step 15
Quickly and evenly sprinkle the finely chopped scallions over the rice. Don’t be shy with the scallions; the more you add, the better they cut through the richness and enhance the overall umami flavor.
Step 16
Finally, break another piece of butter (about 10g) into small pieces and place them on top of the pollack roe. Close the lid again and wait for 2-3 minutes. The butter will melt, infusing its creamy richness into the dish, completing your Myeongran Butter Sotbap.
Step 17
Once the butter has melted and softened, open the lid. Finish by sprinkling 1 tablespoon of toasted sesame seeds and 1 tablespoon of perilla oil evenly over the rice for a beautiful presentation and an extra burst of flavor. Enjoy your delicious meal!❤
