Al Bap (Fish Roe Rice)

Hana Asbrink's avatar
Hana Asbrink

Ingredients

  • 1/4 cup
    kimchi
    chopped
  • 1/2 teaspoon
    sugar
  • 2 tablespoons
    tobiko/flying fish roe
  • 1 tablespoon
    mirin, sake, or other cooking wine
  • 2 sticks
    imitation crab
    chopped
  • 1 1/2-inch piece
    Korean pickled daikon / danmuji
    chopped
  • 1
    scallion
    chopped
  • small handful
    radish sprouts
  • 1 small package
    seasoned roasted gim seaweed
  • 1 tablespoon
    toasted sesame oil
  • 1 1/2 cups
    cooked 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!
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Let’s Make Al Bap (Fish Roe Rice)!