Albap (Korean Flying Fish Roe Rice Bowl)
Poppy flying fish roe over a hearty bowl of rice. Sesame oil is swirled in a stone pot, rice and toppings sizzled until warm, then finished with crushed seaweed and sesame seeds — a super-simple one-bowl meal you just mix and eat.
Ingredients
Main
- Cooked rice2 bowls
- Flying fish roe2 tbsp
- Imitation crab sticks2 sticks
- Minced pickled radish4 tbsp
- Baby salad greens2 handfuls
- Seasoned laver (gim)1 pack
- Sesame oil2 tbsp
- Toasted sesame seeds2 tbsp
Kimchi Seasoning
- Minced kimchi4-5 tbsp
- Soy sauce1/2 tbsp
- Sugar1 tbsp
- Sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
Directions
- 1
Flying fish roe alone brings both nutrition and a great look. Get all your ingredients ready.
- 2
Finely chop the pickled radish and imitation crab sticks.
- 3
Finely chop the kimchi and toss it with 1/2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil and a sprinkle of sesame seeds.
- 4
Drizzle 1 tbsp sesame oil into a stone pot and swirl it around to coat the inside evenly.
- 5
Add the rice to the sesame-oiled stone pot.
- 6
Top the rice with the seasoned kimchi, pickled radish, crab sticks and salad greens, then pile on plenty of flying fish roe.
- 7
Heat over low for 3-4 minutes; when you hear a crackling sound, turn off the heat.
- 8
Sprinkle over crushed seaweed and lots of sesame seeds, mix well, and your super-easy flying fish roe rice bowl is ready!
Tips
Flying fish spawn from mid-April to mid-October. Their roe is rich in protein and minerals, great for children's growth, and low in calories, so it's diet-friendly too.