Pollock Roe and Kimchi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is made with warm rice topped with salted pollock roe, kimchi, and crumbled seaweed, then mixed together.
This rice bowl is made with warm rice topped with salted pollock roe, kimchi, and crumbled seaweed, then mixed together. Salty roe pairs with tangy, spicy kimchi for an easy lunch or dinner.
Rice bowls · 10 minutes to cook
Tips: Salted pollock roe and kimchi are already seasoned, so taste them together before adding any salt or soy sauce.
Tips: Squeeze a little liquid from the kimchi before adding it to keep the rice from getting soggy.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Salted pollock roe — 25 g
- Napa cabbage kimchi — 0.3 cup
- Crumbled seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp