Fresh Lettuce Bibimbap with Pollack Roe
Fresh Lettuce Bibimbap with Pollack Roe
Double the Deliciousness: Enjoy Lettuce Bibimbap Topped with Flavorful Pollack Roe!
This is the perfect one-bowl meal! We’re elevating your lettuce bibimbap by adding seasoned pollack roe for twice the flavor. It’s simple, satisfying, and wonderfully tasty.
Main Ingredients- 10 leaves fresh lettuce (preferably crisp varieties like butterhead or romaine)
- 1 portion seasoned pollack roe (myunlan)
- 1 serving cooked rice (warm)
- 1 fresh egg
- A little green onion, finely chopped
- 0.5 Tbsp sesame oil
Seasoning Ingredients- 0.5 Tbsp soy sauce (or soup soy sauce)
- 0.3 Tbsp sugar (adjust to taste)
- 0.3 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 0.3 Tbsp anchovy sauce (for extra umami)
- 0.5 Tbsp sesame oil
- A pinch of sesame seeds (toasted)
- 0.5 Tbsp soy sauce (or soup soy sauce)
- 0.3 Tbsp sugar (adjust to taste)
- 0.3 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 0.3 Tbsp anchovy sauce (for extra umami)
- 0.5 Tbsp sesame oil
- A pinch of sesame seeds (toasted)
Cooking Instructions
Step 1
Begin by washing the lettuce leaves thoroughly under running water. Gently pat them dry and then tear them into bite-sized pieces. For the pollack roe, you can either gently scrape out the roe from the membrane with the back of a knife, slice it in half lengthwise and extract the roe, or simply cut it into manageable pieces (about 1-2 cm). Finely chop the green onions.
Step 2
In a small bowl, combine the prepared pollack roe with 0.5 Tbsp of sesame oil and a sprinkle of the chopped green onions. Gently mix them together. This step infuses the pollack roe with the nutty aroma of sesame oil and the fresh fragrance of green onions, enhancing its natural savory flavor.
Step 3
Place a frying pan over low heat. Once the pan is warm, carefully crack the egg into it. Fry the egg to your preference – a sunny-side up with a runny yolk is highly recommended for mixing into the bibimbap, but feel free to cook it to your desired doneness.
Step 4
In a larger bowl, add the torn lettuce. Drizzle in 0.5 Tbsp soy sauce, 0.3 Tbsp sugar, 0.3 Tbsp gochugaru, 0.3 Tbsp anchovy sauce, and 0.5 Tbsp sesame oil. Sprinkle with toasted sesame seeds. Gently toss everything together with your hands until the lettuce is evenly coated with the seasonings. Be careful not to overmix, so the lettuce remains crisp.
Step 5
Serve a generous portion of warm cooked rice in a bowl. Top the rice with the seasoned lettuce mixture. Next, artfully arrange the seasoned pollack roe over the lettuce. Finally, place the freshly fried egg on top. Your delicious Lettuce Bibimbap is now ready to be enjoyed! 😀
Step 6
This Lettuce Bibimbap is a delightful combination of the slightly salty, umami-rich pollack roe and the crisp, refreshing seasoned lettuce. When mixed with the warm rice, it creates a wonderfully balanced and satisfying dish that is sure to awaken your appetite. 🙂
Step 7
Especially when you break the runny yolk of the sunny-side up egg and mix it all together with the rice, lettuce, and pollack roe, the creamy richness adds another layer of deliciousness, making this a truly impressive one-bowl meal. It looks as good as it tastes, perfect for the whole family!
Step 8
We hope you have a delightful and happy day enjoying this wonderful Lettuce Bibimbap! Bon appétit! 🙂
