Kimchi Roe Rice Bowl recipe - ingredients, nutrition and when to eat it
Kimchi roe rice is a one-bowl meal of rice topped with kimchi, popping flying fish roe, and seaweed flakes, pressed against the hot stone bowl until crisp.
Kimchi roe rice is a one-bowl meal of rice topped with kimchi, popping flying fish roe, and seaweed flakes, pressed against the hot stone bowl until crisp. Its savory, salty flavors and the tang of kimchi make it a good choice for lunch or dinner.
Rice bowls · 15 minutes to cook
Tips: Add the flying fish roe at the end without cooking it to keep its popping texture.
Tips: If you don’t have a stone bowl, use a heavy frying pan and press the rice into a thin layer.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 0.3 cup
- Flying fish roe — 1 Tbsp
- Crumbled roasted seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 1 Tbsp
- Cooking oil — 1 tsp