Step.1
Wash the chives thoroughly, remove the moisture, and chop them finely. Also finely chop the green chili and garlic. Lightly split the skin of the pollock roe and scrape out the insides to prepare. It's best to use warm rice. If it's not freshly cooked, warm it slightly in the microwave.

Step.2
In a bowl, add the chopped chives and pollock roe. Then add the minced garlic and chopped green chili. Add the seasoning and mix lightly to adjust the basic flavor. Since the pollock roe is already salty, no additional salt is needed.

Step.3
Place the prepared pollock roe and chive mixture on top of the warm rice. Drizzle sesame oil over it and gently mix with the rice. Be careful not to mix too vigorously, as it can break the rice grains; a light mixing will keep the texture intact.

Step.4
After plating, sprinkle some seaweed flakes on top. Place an egg yolk in the center and sprinkle a little sesame seeds to finish. The savory aroma rises, making it look appetizing.

Step.5
Before eating, break the yolk and mix everything lightly once more. This step is important~!

The umami of the pollock roe, the aroma of the chives, and the nuttiness of the sesame oil come together to create a truly satisfying bowl.

This dish was inspired by a recipe I saw on a Korean show, and it has now become a regular in our home.

Even though pollock roe has become quite expensive lately, the deep flavor it brings is part of the charm of Korean cuisine.

On busy days, when you want a simple yet proper meal, this is a recipe you won't regret trying.