Pasta & rice
Euneobap (rice with ayu)
Euneobap is rice cooked with ayu, a small freshwater fish scented with cucumber, typical of Gangwon province and southern rivers. The rice absorbs the delicate flavour of the fish, a simple and refined seasonal dish.
Ingredients
Ingredients
Assaisonnement
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the rice three times, then let it drain for 20 minutes.
- Fry the fish in the oil for 2 minutes per side over medium heat, without breaking them.
- In a pot, put the rice, water, soy sauce and ginger, then lay the fish on top.
- Bring to a boil, lower the heat, cover and cook for 20 minutes without lifting the lid.
- Remove the fish, flake the flesh and mix it into the rice with the vinegar, chives and chili, then serve.
Variations and tips
With what's easy to find. Replace the ayu with smelt or small fresh sardines, available at the fishmonger.
More ideas
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South Korea
South Korea
South Korea
South Korea
South Korea
South Korea
South Korea
South Korea
Original Ecomely recipe.