Kimchi, Pollock Roe, and Butter Pot Rice recipe - ingredients, nutrition and when to eat it
Pot-cooked rice topped with kimchi and pollock roe, finished with the aroma of butter. The salty, savory flavors are balanced by kimchi’s bright umami.
Pot-cooked rice topped with kimchi and pollock roe, finished with the aroma of butter. The salty, savory flavors are balanced by kimchi’s bright umami. It’s a lovely choice for lunch or dinner when you’re craving a warm bowl of rice.
Rice bowls · 30 minutes to cook
Nutrition (per 406.5g serving): 644.4 kcal · protein 16.6g · carbohydrate 123.5g · fat 6.9g · sodium 667.5mg
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: The pollock roe and kimchi are already seasoned, so you shouldn’t need to add salt or soy sauce.
Tips: If a little rice sticks to the bottom of the pot, add a splash of water and let it sit briefly to enjoy it like scorched rice.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Salted pollock roe — 0.5 pc
- Napa cabbage kimchi — 0.3 cup
- Butter — 1 tsp
- Water — 180 ml
- Scallions — 1 Tbsp
- Sesame seeds — 0.5 tsp