Hairtail Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice cooks mild hairtail and radish together with the rice, bringing out the radish’s subtle sweetness.
This pot rice cooks mild hairtail and radish together with the rice, bringing out the radish’s subtle sweetness. Its savory, tender flavor makes it perfect for a dinner or weekend lunch that doesn’t require many side dishes.
Rice bowls · 45 minutes to cook
Nutrition (per 436g serving): 561.1 kcal · protein 27.3g · carbohydrate 77.2g · fat 14.1g · sodium 652.5mg
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: If you’re worried about hairtail bones, boneless, cleaned hairtail is easier to eat.
Tips: When stir-frying the rice, coat the grains evenly with sesame oil so its savory aroma infuses the rice.
Tips: After the rice has rested, gently loosen the hairtail meat with a spatula so the bones don’t break apart.
Tips: Check the seasoning just before eating, and add only a small amount of soy sauce on the side if needed.
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Ingredients (1 serving)
- Rice — 90 g
- Hairtail — 100 g
- Radish — 80 g
- Scallions — 15 g
- Garlic — 1 pc
- Ginger — 3 g
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Water — 130 ml