Korean
Korean - Rice Dishes
Al Bap
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups hot cooked short-grain rice
- • 100g salted pollack roe (myeongran)
- • 2 sheets gim (dried laver), toasted and shredded
- • 1 tbsp sesame oil
- • 1/2 cucumber, finely diced
- • 2 spring onions, thinly sliced
- • 1 tbsp toasted sesame seeds
- • 2 fried eggs
Preparation Steps
1
Phase 1
Pile hot rice in wide bowls and drizzle with sesame oil.
2
Phase 2
Spoon the pollack roe generously over one side of each bowl.
3
Phase 3
Scatter cucumber, spring onions, sesame seeds, and shredded gim over the other side.
4
Phase 4
Crown each bowl with a fried egg.
5
Phase 5
Break the yolks, toss everything together, and eat immediately while hot.