Spicy Pollock Roe Rice Bowl recipe - ingredients, nutrition and when to eat it
A simple rice bowl made by mixing warm rice with salty pollock roe, spicy chili peppers, and crisp roasted seaweed.
A simple rice bowl made by mixing warm rice with salty pollock roe, spicy chili peppers, and crisp roasted seaweed. It is perfect when you want to put together a quick bowl for lunch or a late dinner.
Rice bowls · 10 minutes to cook
Nutrition (per 267g serving): 419.7 kcal · protein 13.7g · carbohydrate 72.3g · fat 7.4g · sodium 543mg
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 salted pollock roe is too salty, add a little more rice or serve it with cucumber.
Tips: Removing some of the seeds from the Cheongyang chili peppers lets you adjust the heat.
Tips: Add the seaweed just before eating to keep it crisp.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Salted pollock roe — 2 Tbsp
- Cheongyang chili pepper — 1 pc
- Roasted seaweed — 1 sheet
- Scallions — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 tsp