Jung Ho-young's Myeongran Mayo Gomtai Rice
A delicious rice dish where seasoned rice is rolled into bite-sized portions with fragrant gomtai seaweed, using a savory and slightly salty myeongran mayo sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- Do not add all the myeongran mayo sauce to the rice at once—mix gradually while tasting to avoid making it too salty.
- Gomtai seaweed is more delicate and moisture-sensitive than regular seaweed, so avoid applying excessive pressure when rolling; roll gently but firmly to ensure good adhesion.
- Leftover myeongran mayo sauce makes a fantastic topping—spread it on grilled bread or baguette slices and toast for a delicious myeongran mayo toast.
Recommended for
- Those who want to prepare a distinctive and sophisticated one-bowl meal with minimal cooking and simple ingredients.
- Those who enjoy the addictive umami of myeongran and the unique sweet-savory, aromatic oceanic flavor of gomtai seaweed.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Jang Ho-jun's Mentaiko Mayo Potato Salad
- Jung Ho-young's Avocado Cucumber Menranno Mayo Mix
- Okjubu's Menran Mayo Tofu Fritters
- Ttukdak Hyung's Myeongnan Mayo Gimbap
- Striker Chef Sea Tangle Butter Stir-fried Clams
- Kim Dae-seok's Seasoned Gamtae
- Striker Chef's Sea Urchin Rice Balls with Sea Grapes and Wasabi Sauce
- Ttukdak Hyung's Myeongran-jeot Pork Belly Grilled
- Seungwoo Dad's Avocado Moolan Egg Fry
- Yeo Kyung-ok's Mayonnaise Shrimp
