Replicating New York's Korean Dish: Moono

When it comes to uni (sea urchin), sushi rice often comes to mind. But in Korea, where the sea is a staple, uni sotbap (sea urchin bibimbap) is a classic delight. 🌟 🎢 Unlike the delicate Japanese chirashi, Korean stone pot rice features a crispy rice crust at the bottom. Paired with crunchy, tangy kimchi, it highlights the sweetness and softness of the uni. The warm rice is mixed with sesame oil and chopped green onions, adding a homely and cozy touch. 🍙 🌸 Recently, my parents visited me in New York, and knowing their love for uni, I decided to recreate the uni stone pot rice from Moono, a Korean restaurant in New York. The process was surprisingly simple, and I even added some nori (seaweed) for everyone to roll and enjoy together—it was so much fun! 🌿 🌊 Ingredients 1/2 cup raw rice Sesame oil (to taste)🌟 Nori (seaweed) flakes Furikake (Japanese rice seasoning) One box of uni (sea urchin)🌟 A small dish of kimchi Chopped green onions (chives) White sesame seeds Instructions 🍃 Start by making the steamed rice. Lightly coat the bottom of the pot with sesame oil. Add the rice and water (about one transverse finger width above the rice). Heat over medium heat until boiling, then simmer for 10 minutes until the rice has absorbed all the water. Drizzle a circle of sesame oil around the rice, cook for another 2 minutes, then turn off the heat and let it steam for 2 more minutes.🌟 If you prefer an easier method, you can simply cook the rice in a rice cooker. Just add an extra spoonful of sesame oil when mixing. 🌇 Sprinkle the rice with furikake and nori flakes. You can also add a bit of sushi vinegar according to your taste and mix well. Garnish the top with chopped green onions and nori flakes. Place the uni on top, sprinkle with white sesame seeds, and you're done! 🌺 Tips 🌟For kimchi, check the production date and choose freshly made ones for a milder, less acidic taste. Opt for the stems for a crunchier texture. Start with a small amount to avoid overpowering the dish. Some Korean restaurants also add a raw egg yolk and tobiko (flying fish roe) for extra richness when mixing—definitely worth a try! 🍳 🌿 #NewYork #KoreanCuisine #UniStonePotRice 🌇