Mayo Albap: A Burst of Flavor in Every Bite
Easy One-Bowl Meal: How to Make Mayo Albap (Chef Song Baul’s Recipe)
This Mayo Albap recipe is adapted from Chef Song Baul’s feature on EBS’s ‘The Best Cooking Secrets.’ I made a single serving using about 2/3 of a cup of rice and slightly adjusted other ingredients. The key ingredients are flying fish roe (tobiko) and crunchy pickled radish, but feel free to use whatever you have on hand for a simple yet satisfying meal. It’s a versatile recipe that’s more than just a quick meal – it’s a culinary delight!
Ingredients
- 2/3 cup cooked rice (warm)
- 20g flying fish roe (tobiko) (thaw in cold water for 20 mins if frozen)
- 1.5 Tbsp mayonnaise
- 30g imitation crab sticks (finely chopped)
- 50g cucumber (seeds removed, finely chopped)
- 20g carrot (finely chopped)
- 30g crunchy pickled radish (finely chopped)
- 2 perilla leaves (finely chopped)
- 7g furikake or rice seasoning flakes
Cooking Instructions
Step 1
Start by preparing all your ingredients. If using frozen flying fish roe, place it in a bowl of cold water and let it thaw for about 20 minutes. This helps retain its fresh, briny flavor.
Step 2
For the cucumber, slice it in half lengthwise and scoop out the seeds. Then, finely chop the cucumber flesh. Finely chop the perilla leaves as well; their aromatic scent will add a wonderful freshness.
Step 3
Next, finely chop the crunchy pickled radish, imitation crab sticks, and carrot. While this recipe uses plain white rice, feel free to substitute with mixed grain rice for added texture and nutrition.
Step 4
In a separate small bowl, combine the furikake (or rice seasoning flakes), the thawed flying fish roe, and the mayonnaise. Mix them together well. (If you have red flying fish roe, you can add about a tablespoon for a pop of color.) Mixing the mayonnaise in at this stage helps to coat the roe and create a creamier texture.
Step 5
Place the warm cooked rice in a larger bowl. Add the finely chopped cucumber, pickled radish, imitation crab, and carrot. Mix these vegetables thoroughly into the rice. Once the vegetables are well incorporated, add the mayonnaise and flying fish roe mixture from step 3 and gently mix everything together until evenly combined. Ensure the creamy dressing coats all the ingredients.
Step 6
Heat a frying pan over medium-high heat. Spread the rice mixture evenly in the pan. Let it cook without stirring for a couple of minutes to allow the bottom layer to crisp up and lightly brown, similar to a ‘socarrat’ texture. A cast-iron skillet works wonderfully for this.
Step 7
Once the rice is slightly crispy and you can hear the flying fish roe gently popping, remove the pan from the heat. Transfer the cooked albap to a serving bowl. Garnish generously with the chopped perilla leaves. (For a hint of spice, you can also sprinkle some finely chopped Korean green chili peppers alongside the perilla leaves.)
Step 8
This Mayo Albap is incredibly simple to make and offers a delightful textural contrast with the various vegetables and the signature pop of the flying fish roe. Don’t be afraid to experiment with the ingredients you have on hand! Remember, flying fish roe and crunchy pickled radish are key for the best flavor. Enjoy your delicious homemade Mayo Albap!
