Main ingredients
barley carpinstant ricepickled burdock rootgongchae pickled vegetablesscallionraw perilla oilchili oilblack sesame seedsbarley teagreen tea
Kang Leo's Barley Carp Rice Bowl
A unique rice dish where seasoned rice with crisp pickled vegetables and fragrant perilla oil is stuffed into cleaned barley carp, then lightly grilled with a torch for a smoky aroma.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not overheat the barley carp, as the flesh may become too soft and break apart when removing bones. Warm just enough to maintain its shape.
- Squeeze out as much moisture as possible from the pickled burdock root and gongchae vegetables to prevent the rice from becoming soggy and to preserve their crisp texture.
- Serve with chilled barley tea or ice-cold green tea to balance the savory umami of the barley carp with a refreshing contrast.
Recommended for
- Those who find it tedious to remove bones from barley carp.
- Those who want to create a distinctive, elegant one-bowl dish using familiar ingredients.
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