Al Bap (Fish Roe Rice)
- 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
- small handfulradish sprouts
- 1 small packageseasoned roasted gim seaweed
- 1 tablespoontoasted sesame oil
- 1 1/2 cupscooked 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!