Kimchi Flying Fish Roe Rice Bowl
Kimchi Flying Fish Roe Rice Bowl
Make Flying Fish Roe Rice Bowl: Enjoy a Pop-in-Your-Mouth Meal with Kimchi Flying Fish Roe Rice!
Today is January 2nd, the second day of 2022! ^^ The home cooking and one-meal menu I’ll share today is… the ‘Kimchi Flying Fish Roe Rice Bowl,’ where the roe pops delightfully in your mouth! Just the name makes your mouth water, doesn’t it? hahaha Making the incredibly delicious Kimchi Flying Fish Roe Rice Bowl ♥ Let’s mix it all up in a ttukbaegi (earthenware pot) together! 🙂
Ingredients- 2 bowls of cooked white rice
- 100g frozen flying fish roe
- 200g fermented napa cabbage kimchi
- 70g imitation crab meat (kani kama)
- 80g pickled radish (danmuji)
- 5 sheets of seasoned seaweed (gim)
- A little bit of microgreens (like radish sprouts)
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
To make the Kimchi Flying Fish Roe Rice Bowl, where the flying fish roe pops delightfully in your mouth, let me first tell you about the ingredients you’ll need!
Step 2
Then, let’s start making the flying fish roe rice bowl right away~ First, please prepare 70g of imitation crab meat, 80g of pickled radish, and 5 sheets of seasoned seaweed.
Step 3
Next, finely chop the imitation crab meat and pickled radish with a knife. Tear the seasoned seaweed into small pieces with scissors. You can also use crumbled seaweed flakes if you don’t have seasoned seaweed sheets! You can use round pickled radish like I did, or the long strip kind used for kimbap, either works well ^^
Step 4
Also, take 200g of napa cabbage kimchi
Step 5
and finely chop it with scissors~~ You’re already halfway to making your flying fish roe rice bowl! You’ll be surprised at how easy it is to make hahaha
Step 6
Heat a pan over medium heat, and spread 1 Tbsp of cooking oil evenly across the surface.
Step 7
Add the 200g of napa cabbage kimchi, which you’ve chopped finely with scissors, to the pan.
Step 8
To add a touch of sweetness and enhance the flavor, add 1 Tbsp of sugar.
Step 9
Turn the heat to medium and stir-fry the kimchi for about 5 minutes. The smell of stir-fried kimchi is always wonderful, isn’t it? ^^ Once the kimchi is well-fried, transfer it to a bowl and set aside.
Step 10
Make sure to fully thaw the 100g of frozen flying fish roe at room temperature beforehand.
Step 11
To remove any fishy odor from the roe, add 2 Tbsp of cooking wine (mirin) and mix well. Let it sit for about 5 minutes. I used yellow flying fish roe, but orange ones work just as well! ^^
Step 12
A flying fish roe rice bowl is best enjoyed when served in a hot stone pot (dolsot) or an earthenware pot (ttukbaegi), right? lol~
Step 13
Spread 2 Tbsp of
Step 14
toasted sesame oil evenly inside the earthenware pot.
Step 15
Then, carefully place 2 bowls of warm white rice into the pot, shaping it nicely.
Step 16
Generously top the rice with the prepared imitation crab meat and pickled radish! Doesn’t it look plentiful just from the picture? hahaha
Step 17
Next, add a generous amount of the sweet stir-fried napa cabbage kimchi.
Step 18
In the center, carefully place the flying fish roe that you mixed with cooking wine.
Step 19
Place the ttukbaegi directly on the stove over low heat for 5-10 minutes. This step is crucial to lightly toast the bottom layer of rice, creating a delicious, slightly crispy texture, similar to ‘nurungji’ (scorched rice).
Step 20
This process helps achieve that slightly chewy and satisfying texture you find in restaurant-style al-bap! After about 3 minutes, you’ll start to hear a gentle ‘tak-tak’ sound as the rice grains toast and become fragrant. ^_^
Step 21
After 10 minutes, carefully remove the ttukbaegi from the heat. Now, sprinkle plenty of the finely chopped seasoned seaweed (or seaweed flakes)
Step 22
and toasted sesame seeds all over the top. Finally, garnish with a small amount of microgreens for a beautiful finish. The microgreens are mainly for presentation, so feel free to omit them if you prefer.
Step 23
With kimchi already in the bowl, what other side dishes do you really need? hahaha Just get your spoon ready to mix and enjoy! ^^
Step 24
Looking at it from the side, you can see how abundant it is! It’s practically a tower of flying fish roe! hahaha
Step 25
If you just eat it as is, you won’t get the full experience of al-bap! Let’s mix it thoroughly before digging in. hahaha
Step 26
Indeed, al-bap is best when mixed! The flying fish roe bursts in your mouth like a firework party. It’s incredibly delicious! *^^* I can’t believe I made al-bap at home myself!! But I was so surprised at how simple it was.
Step 27
I used to only eat al-bap at restaurants, but I think making it at home is even better because you can pile on as many ingredients as you want! It’s definitely more satisfying.
