Al Bap (Fish Roe Rice)

Sauté kimchi with a bit of sugar. 1/4 cup kimchi (chopped) 1/2 teaspoon sugar

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

Prep your garnishes. 2 sticks imitation crab (chopped)

1 1/2-inch piece Korean pickled daikon / danmuji (chopped)

1 scallion (chopped)

Snip and rinse some radish sprouts. small handful radish sprouts

Crush a small package of seasoned gim. 1 small package seasoned roasted gim seaweed

Thoroughly drain the roe.

Brush the inside of your pot with toasted sesame oil. 1 tablespoon toasted sesame oil

Add your rice to the pot and give it a mix before patting it down. 1 1/2 cups cooked rice

Carefully arrange your garnishes (everything but the scallion, sprouts, and gim).

Cook over medium heat. Listen as the rice starts to crisp up in a just a few moments!

Cook for 3 to 4 minutes after hearing rice starting to crackle.

Add final garnishes and admire your al bap!

Time to dig in: Give everything a good mix, trying not to disturb the thin layer of rice at the bottom.

Treat yourself to a bit of that scorched rice, known as nurungji. Enjoy!