Modu Recipes

Ttukdak Hyung's Red Scallop Myeongran Rice

A pot rice made with fresh scallops, low-sodium pollack roe, and shiitake mushrooms cooked with rice, enhanced with a savory butter flavor. This is a red scallop and pollack roe pot rice.

🙋 Recommended for

  • ⭐ Those who want to enjoy the harmonious flavor of rice and seafood.
  • ⭐ Those who prefer the warm temperature and savory butter aroma of pot rice.
  • ⭐ Those who want to taste a special meal with the umami of pollack roe and scallops enhanced by a spicy sauce.

Ingredients needed 🛒2 servings

  • Scallops: 3kg
  • Soju
  • Cooking oil: 1 tablespoon
  • Low-sodium pollack roe: 200g
  • Rice: 400g
  • Scallop steaming broth: 500ml
  • Shiitake mushrooms: 80g
  • Dried kelp: 1g
  • Minced chives: 100g
  • Butter: 20g
  • Sesame seeds
  • Water
  • Seaweed flakes
  • Spicy-sweet chili paste
  • Sesame oil

Recipe 🍳

  1. Steam the scallops. First, wash the scallops under running water. Place them in a steamer, pour soju over them, and steam for 10 minutes. After 10 minutes, remove the scallop meat.
  2. Make the pollack roe rice. Grease a pot with cooking oil. Sear the low-sodium pollack roe. Temporarily remove the seared pollack roe. Add rice to the pot. Pour in the scallop steaming broth. Add shiitake mushrooms on top. Add dried kelp and bring to a boil over high heat. Once boiling, cover with a lid, reduce to low heat, and cook for another 15 minutes. After 15 minutes, top the rice with minced chives. Add the scallops. Add the pollack roe. Add butter. Sprinkle with sesame seeds. Cover with a lid and let it steam for 10 minutes. The pollack roe rice is complete.
  3. Make the seaweed flake and spicy-sweet chili paste sauce. Place seaweed flakes in a bowl. Add water to rehydrate the seaweed flakes. Once rehydrated, squeeze out the excess water. Add spicy-sweet chili paste to the squeezed seaweed flakes. Add sesame oil. Mix well. Mix the rice with the sauce and eat.
  1. Steam scallops, remove the meat, and cook rice in a pot with scallop steaming liquid, shiitake mushrooms, and kelp.
  2. When the rice is boiling, add baked low-salt pollack roe, removed scallop meat, chives, and butter, then let it steam to add a savory flavor.
  3. Serve with a spicy-sweet sauce made by mixing seaweed, gochujang, and sesame oil for an even tastier experience.

Cooking tips 💡

  • For the red scallop and pollack roe rice pot, boil the udon dashi for 10 minutes, then add kelp and bonito flakes, cool, and strain to achieve a deep flavor.

Shop ingredients on Coupang(Ad)

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