Mentaiko Corn Pot Rice, The Multigrain Texture is Great and Mentaiko Pairs Perfectly with Corn

Steps

1. 1

   Rinse the mixed grains thoroughly, soak in water for 1 hour, then drain in a colander.

2. 2

   Add olive oil and garlic to a pot and stir-fry until golden.

3. 3

   Add the ssamjang and stir-fry over medium heat for 30 seconds to develop the aroma.

4. 4

   Add all remaining ingredients, bring to a boil, then reduce to low heat, cover with a lid, and cook for 20 minutes.

5. 5

   Rinse the sweet corn under running water and prep it.

6. 6

   Place the sweet corn, low-sodium mentaiko, chopped green onion, and olive oil on top of the finished pot rice, cover with a lid, and let steam.

7. 7

   Add furikake, mix lightly, and serve in a bowl.