Spicy & Savory! Flavor-Exploding Stir-Fried Rice with Salted Pollack Roe
Quick & Easy Stir-Fried Rice with Salted Pollack Roe (5-Minute Recipe)
Perfect for when you’ve lost your appetite due to the heat, or when dining alone! Introducing our delicious stir-fried rice made with salted pollack roe (Jeot). It’s delightfully salty and boasts a rich sesame oil flavor. Even better, the pollack roe is stir-fried first, giving it a wonderfully chewy texture. This dish comes together in just 5 minutes with minimal ingredients!
Key Ingredients
- 70g Salted Pollack Roe (Changnan-jeot)
- 2 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Sesame Oil
- Shredded Mozzarella Cheese, a little
- Crumbled Seaweed (Gim-garu), a little
- 1 bowl Warm Cooked Rice
Cooking Instructions
Step 1
First, heat 2 tablespoons of perilla oil in a pan. Add the salted pollack roe, cut into bite-sized pieces. If desired, you can lightly rinse the pollack roe under running water and pat it dry before using.
Step 2
Turn the heat to medium and stir-fry the salted pollack roe until fragrant. This process removes any fishy smell and brings out its savory, chewy texture. The delicious aroma starting to fill your kitchen is a sign of good things to come!
Step 3
Once the salted pollack roe is nicely stir-fried, add a bowl of warm cooked rice to the pan. Using warm rice will help it mix better with the other ingredients and achieve a better texture compared to cold rice.
Step 4
Using a spatula or spoon, stir-fry the rice and pollack roe together, ensuring the rice doesn’t clump. Mix well so that each grain of rice is coated with the flavorful pollack roe seasoning. Finally, reduce the heat to low and drizzle in 1 tablespoon of sesame oil for an extra nutty aroma.
Step 5
Turn off the heat. Sprinkle a generous amount of shredded mozzarella cheese over the stir-fried rice. The residual heat from the rice will melt the cheese beautifully, adding a creamy dimension to the dish. Finish by scattering crumbled seaweed over the top.
Step 6
This dish is incredibly simple to make, yet the taste is absolutely fantastic – a true thumbs-up! I can see myself making this often whenever I need a quick and satisfying meal. The chewy texture of the pollack roe is reminiscent of stir-fried intestines ( Gopchang), and the balance of salty and savory flavors is truly outstanding. I highly recommend giving this recipe a try!
