Korean Zucchini and Fully Cooked Pollock Roe Rice Bowls (2 Servings)

Rinse the zucchini under running water, trim the ends, and dice into roughly 1 cm cubes.

Check the roe's package, take it from the refrigerator just before cooking, and cut into small pieces. Cook the roe completely in this recipe even if the product is sold ready to eat.

Heat 1 tsp olive oil in a skillet over medium heat and sauté the zucchini until the edges begin to look translucent and soften.

Increase the heat slightly to evaporate excess moisture, stirring to prevent scorching. Stop when some zucchini surfaces are lightly browned.

Add the roe, 100 ml water, and remaining 1 tsp olive oil. Stir evenly; do not add salt first because the roe is already salty.

Cover and simmer over medium-low heat until the roe is opaque and thoroughly cooked throughout and the sauce is lightly reduced. Add a small splash of water if the pan dries out.

Divide warm rice between two bowls, top with the zucchini and fully cooked roe sauce, then finish with half the sesame oil and ground sesame on each. Serve promptly.