Flying Fish Roe Rice Bowl recipe - ingredients, nutrition and when to eat it
Flying fish roe rice is topped with popping flying fish roe, kimchi, and vegetables, then enjoyed sizzling in a hot stone bowl.
Flying fish roe rice is topped with popping flying fish roe, kimchi, and vegetables, then enjoyed sizzling in a hot stone bowl. The crispy scorched rice pairs wonderfully with the salty, spicy flavors, making it a satisfying choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 363.5g serving): 477.4 kcal · protein 12.4g · carbohydrate 78.6g · fat 11.5g · sodium 682.8mg
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: Flying fish roe loses its popping texture when heated for too long, so add it at the end.
Tips: Heat the stone bowl thoroughly before adding the rice so the bottom scorches evenly.
Tips: Kimchi and flying fish roe are already seasoned, so taste before deciding whether to add salt.
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Ingredients (1 serving)
- Rice (white rice) — 1.3 cup
- Flying fish roe — 2 Tbsp
- Napa cabbage kimchi — 0.3 cup
- Onion — 0.1 pc
- Carrot — 0.2 pc
- Green onion — 0.3 pc
- Garlic — 0.5 Tbsp
- Roasted seaweed — 1 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp