Easy and Delicious Flying Fish Roe Bibimbap
Make and Enjoy Delicious Flying Fish Roe Bibimbap Simply at Home!
Today, I made flying fish roe bibimbap, a dish I often crave when I want something special yet not too heavy. It’s my absolute favorite way to enjoy flying fish roe. It’s easy to make and a perfectly light yet satisfying meal. Let’s get started with this simple and delightful flying fish roe bibimbap!
Ingredients- Flying fish roe 3 Tbsp
- Pickled radish (danmuji) 3 strips
- Imitation crab sticks 2 pieces
- Carrot 1 Tbsp (finely chopped)
- Minari leaves (or sprouts) a handful
- Cooked rice 1.5 bowls
- Kimchi (chopped) a handful
- Soy sauce 0.3 Tbsp
- Sugar 0.5 Tbsp
- Sesame oil a drizzle
- Toasted sesame seeds a sprinkle
Cooking Instructions
Step 1
To begin making the flying fish roe bibimbap, prepare all your ingredients. If your flying fish roe is frozen, thaw it at room temperature for about 20 minutes; it thaws quite quickly. Once thawed, place the roe in a sieve and rinse gently under cold running water. If you’re concerned about any fishy odor, you can soak the flying fish roe in about 1 cup of soju (Korean rice wine) for 10 minutes, then rinse again under cold water. This step effectively removes any unwanted smell. I used about 3 tablespoons of flying fish roe for this recipe. Finely chop the pickled radish and imitation crab sticks. Mince the carrot finely as well. If you have bean sprouts or other fresh sprouts, they are a great addition, but if not, using chopped minari leaves, as I did, adds a lovely fresh aroma.
Step 2
Finely chop the kimchi and mix it with the seasoning ingredients. Combine 0.3 Tbsp soy sauce, 0.5 Tbsp sugar, 1 Tbsp sesame oil, and a sprinkle of toasted sesame seeds. Mix everything thoroughly to create a delicious seasoned kimchi.
Step 3
To truly enjoy your flying fish roe bibimbap, let’s use a ttukbaegi (Korean earthenware pot). Spread 1 tablespoon of sesame oil evenly across the bottom of the ttukbaegi. Then, spread the leftover cooked rice (preferably cold rice) thinly over the bottom, ensuring it forms a base layer. Artfully arrange the prepared pickled radish, carrots, imitation crab sticks, minari leaves, and seasoned kimchi around the pot. This layering makes the dish visually appealing.
Step 4
Now, place the prepared flying fish roe in the center of the ttukbaegi. Once all the ingredients are arranged, place the ttukbaegi over low heat on the stove. When you hear a gentle crackling sound, indicating the rice is starting to crisp up, continue cooking for about 5 more minutes before turning off the heat. Personally, I prefer a crispier base, so I let it cook on low heat for about 10 minutes until it’s nicely browned and crunchy. You can adjust this time according to your preference.
Step 5
Your delicious flying fish roe bibimbap is now ready! It looks as beautiful as it tastes. This is a fantastic dish to serve when unexpected guests arrive, as it’s both simple and impressive. While it might seem complicated at first glance, you’ll find it’s surprisingly easy to make!
Step 6
For an extra treat, tear some roasted seaweed (gim) into pieces and mix it into the bibimbap. Flying fish roe is also known for its health benefits, so enjoying this dish means you’re nourishing your body while savoring delicious flavors. If you love ‘al-bap’ (roe bibimbap), give this simple homemade version a try!
