Gondre and Dried Pollock Pot Rice recipe - ingredients, nutrition and when to eat it
Rice cooked in a pot with gondre greens and dried pollock strips makes a fragrant, savory meal.
Rice cooked in a pot with gondre greens and dried pollock strips makes a fragrant, savory meal. Add a little seasoning sauce and mix it in for a satisfying bowl, especially welcome when you’re craving warm rice on a chilly day.
Rice bowls · 45 minutes to cook
Nutrition (per 324.5g serving): 464.6 kcal · protein 21.3g · carbohydrate 76.3g · fat 7.2g · sodium 1674.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the gondre greens and dried pollock evenly over the rice without submerging them in the cooking water to preserve their aroma and texture.
Tips: Heat transfers differently from pot to pot. If the water evaporates quickly, lower the heat further and keep it low so the rice doesn’t scorch on the bottom.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 90 g
- Blanched gondre greens — 50 g
- Dried pollock strips — 15 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Water — 130 ml
- Soy sauce for the seasoning sauce — 1 Tbsp
- Green onion — 10 g
- Minced garlic — 3 g
- Toasted sesame seeds — 1 tsp