Myeongran & Avocado Rice Bowl
Ingredients
Myeongran Topping
- 2 Myeongran (Salted Pollack Roe) (Each about 60-70g)
- 2 stalks Green Onion
- 2 Tablespoons Toasted Sesame Oil
- 1 teaspoon(!) Gochugaru Flakes
- Few shakes Sesame Seeds
Sliced Avocado Topping
- ½ Ripe Avocado
- Few squeezes of Lime Juice
- Few sprinkles Salt
- Few cracks Black Pepper
- Small handful of Chopped Cilantro
Purple Cole Slaw
- Small section of Purple Cabbage
- 1 stalk Green Onion
- Few squeezes Korean Black Sesame Dressing (or other Creamy Sesame Dressing)
Rice Bowl
- 1 cup Cooked White Rice
- A drizzle Sesame Oil
- 1 Fried Egg (Optional)
Instructions
Make Myeongran Topping
- Carefully use a knife to split the casing of 2 Myeongran. Then use a spoon and scoop out all of the roe into a bowl.
- Then, dice 2 stalks of green onion into thin pieces. Add it to the bowl of roe.
- Next, season the roe with: Sesame Oil (2 Tablespoons) and Gochugaru Flakes (1 teaspoon!). Give it a good mix.
- Then garnish with a few shakes of Sesame Seeds.
- Place into a Tupperware and store it in the refrigerator - we'll only need a spoonful for the bowl. (Will stay good for up to 1 week.)
Make Avocado Topping
- Split a ripe avocado in half. Use a spoon to scoop out each half. Then slice each of the halves into thin strips.
- Season the avocado slices with Lime Juice (Few Squeezes), Salt (2-3 large pinches), Black Pepper (few cracks) and Chopped Cilantro.
Make Purple Coleslaw
- Use a mandolin cutter and thinly slice a piece of purple cabbage.
- Next, thinly dice a stalk of green onion.
- Add both to a bowl and toss together with a Creamy Sesame Dressing.
Assemble Rice Bowl
- Place some rice onto a bowl.
- Drizzle sesame oil over the rice - just a small dash
- Then place each of the toppings - A large spoonful of the Myeongran, Avocado Slices & Purple Coleslaw - neatly on the bowl.
- Optional: Fry an egg and place on top as well
- Bon Appetit ya'll!