Roe Rice Teacup

[Edited August 4, 2024]

Roe rice, known in Korean as al (egg) bap (rice), is served in smaller portions than your typical rice bowls. Made with fermented pollock roe, Myeongnanjeot in Korean, the inspiration to serve in teacups rather than bowls came from Kinkan's Homage to Grandma dinner. 

Like Chef Nan Yimcharoen paid homage to her Grandma with Kinkan's Homage to Grandma menu, this Roe Rice Teacup is my homage to my maternal Grandma, showcasing the rich flavor of the Korean peninsula with Myeongnanjeot. This ingredient's roots, dating back to the 15th century, weave han with the oppressions and struggles on the peninsula throughout its history. My homage to my Grandma is not to hold onto the han, but the perseverance that my people have shown throughout our history. 

INGREDIENTS
two fermented pollock roes, crumbled
three-quarters teaspoon of finely chopped chives
one teaspoon of sesame oil
one cup of cooked white rice
a half sheet of roasted seaweed, crumbled

Mix all the ingredients in a bowl and then spoon them into a teacup to its rim with some leftovers. Enjoy! 



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