Dried Pollock and Radish Pot Rice recipe - ingredients, nutrition and when to eat it
This is a mild pot rice dish cooked with shredded dried pollock and radish. The radish adds gentle sweetness, while the pollock brings a deep, savory aroma.
This is a mild pot rice dish cooked with shredded dried pollock and radish. The radish adds gentle sweetness, while the pollock brings a deep, savory aroma. Serve it with a seasoned soy sauce for an easy lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 335.5g serving): 479.8 kcal · protein 23.6g · carbohydrate 76.6g · fat 7.4g · sodium 1308.2mg
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 the dried pollock is salty or tough, rinse it quickly and squeeze out the water before using.
Tips: Once the cooking water starts to boil, turn the heat down right away to keep it from boiling over.
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Ingredients (1 serving)
- Rice — 90 g
- Dried pollock strips — 20 g
- Korean radish — 70 g
- Water — 120 ml
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Scallions — 10 g
- Garlic — 1 clove
- Toasted sesame seeds — 1 tsp