Creamy Avocado and Bursting Pollack Roe Bibimbap
Nutritious Avocado and Pollack Roe Bibimbap Recipe
We’re introducing a ‘Avocado Pollack Roe Bibimbap’ that makes for a hearty and satisfying meal. This recipe features a fantastic harmony between the savory umami of pollack roe and the rich creaminess of avocado. Pollack roe, made from salted pollock eggs, is popular for its versatility; it can be enjoyed seasoned with sesame oil and green onions, or added to stews and steamed eggs. Today, we’ll be using this delightful pollack roe to create a simple yet elegant Avocado Pollack Roe Bibimbap. Experience the joy of fresh ingredients filling your palate!
Main Ingredients- Low-sodium pollack roe, 1/2 piece (approx. 50g)
- 1/4 ripe avocado
- 1 fresh egg
- 1 Tbsp capelin roe (mentaiko)
- A pinch of seaweed flakes
- A drizzle of sesame oil
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, carefully remove the thin membrane from the pollack roe. Using the tip of a knife or a spoon, gently scrape out only the roe itself. This ensures a smooth texture when mixed into the bibimbap.
Step 2
Make shallow cuts around the seed of the avocado with a knife. If you’re new to this, it’s best to just cut deep enough to reach the seed.
Step 3
Hold the cut avocado halves with both hands and twist them in opposite directions to gently separate them. Remove the seed by inserting a knife at an angle and gently twisting, or by scooping it out with a spoon. Then, slice thinly for easy eating. Be mindful not to slice too thick, as it can be difficult to mix with the rice. Once sliced, set aside.
Step 4
To remove any bitterness or fishy odor from the capelin roe, add a small amount of Cheongju (or cooking wine) and let it drain slightly through a fine-mesh sieve. This will make it more pleasant to eat.
Step 5
Preheat a pan over medium-low heat, add a little cooking oil, and fry the egg. You can cook it to your preference, either sunny-side up (half-boiled) or fully cooked. A sunny-side up egg with a runny yolk adds extra creaminess and richness when mixed into the bibimbap.
Step 6
In a serving bowl, place a bowl of warm cooked rice. If the rice is too hot, the avocado might become mushy, so letting it cool slightly before serving is also an option.
Step 7
Arrange the prepared ingredients beautifully on top of the rice. Artfully arrange the avocado slices to resemble flower petals around the rice. Fill the center with a generous spoonful of capelin roe, then add the pollack roe, seaweed flakes, and the fried egg. This visually appealing presentation makes for a stunning Avocado Pollack Roe Bibimbap. Finally, drizzle with sesame oil and sprinkle with toasted sesame seeds for an extra burst of flavor!
