Lee Jung-hyun's Pollock Roe Pot Rice (Myeongran Sotbap) Recipe

Wash the pollock roe in salt water. This helps to clean it without breaking the delicate membrane.

Pour 200ml of cheongju (refined rice wine) over the washed pollock roe and let it marinate for 10 minutes to remove any fishy smell and enhance the flavor.

In a pot, add olive oil and butter. Grill the marinated pollock roe until cooked, then set it aside.

In the same pot, add beef brisket and season with minced garlic, soy sauce, and cheongju. Sauté until golden brown.

Add pre-soaked rice to the pot and stir-fry it with the beef brisket.

Pour 300ml of water into the pot and bring it to a boil to cook the rice.

Once the rice is nearly cooked, add a generous amount of chopped water dropwort (minari) on top.

Slice the cooked pollock roe into bite-sized pieces and arrange them on top of the rice. Finish by drizzling with sesame oil.