Al Bap (Fish Roe Rice)

Hana Asbrink
Ingredients
- 1/4 cupkimchichopped
- 1/2 teaspoonsugar
- 2 tablespoonstobiko/flying fish roe
- 1 tablespoonmirin, sake, or other cooking wine
- 2 sticksimitation crabchopped
- 1 1/2-inch pieceKorean pickled daikon / danmujichopped
- 1scallionchopped
- small handfulradish sprouts
- 1 small packageseasoned roasted gim seaweed
- 1 tablespoontoasted sesame oil
- 1 1/2 cupscooked rice
Instructions
1
Sauté kimchi with a bit of sugar. 1/4 cup kimchi (chopped)
1/2 teaspoon sugar
2
Soak tobiko/flying fish roe in water and a splash of mirin.
2 tablespoons tobiko/flying fish roe
1 tablespoon mirin, sake, or other cooking wine
3
Prep your garnishes.
2 sticks imitation crab (chopped)
4
1 1/2-inch piece Korean pickled daikon / danmuji (chopped)
5
1 scallion (chopped)
6
Snip and rinse some radish sprouts.
small handful radish sprouts
7
Crush a small package of seasoned gim.
1 small package seasoned roasted gim seaweed
8
Thoroughly drain the roe.
9
Brush the inside of your pot with toasted sesame oil.
1 tablespoon toasted sesame oil
10
Add your rice to the pot and give it a mix before patting it down.
1 1/2 cups cooked rice
11
Carefully arrange your garnishes (everything but the scallion, sprouts, and gim).
12
Cook over medium heat. Listen as the rice starts to crisp up in a just a few moments!
13
Cook for 3 to 4 minutes after hearing rice starting to crackle.
14
Add final garnishes and admire your al bap!
15
Time to dig in: Give everything a good mix, trying not to disturb the thin layer of rice at the bottom.
16
Treat yourself to a bit of that scorched rice, known as nurungji. Enjoy!