Pollock Roe and Lettuce Bibimbap with Perilla Oil: A Fresh Delight
Perilla Oil Bibimbap with Pollock Roe and Fresh Lettuce
Harvested young, tender lettuce from the garden inspired this vibrant bibimbap. Topped with savory pollack roe, this dish is a perfect way to enjoy the delicate flavors of fresh greens. The nutty aroma of perilla oil complements the salty roe and crisp lettuce, creating a delightful and satisfying meal. Get ready for a burst of flavor!
Main Ingredients- 1 large salted pollock roe (Myeongran-jeot)
- 1 handful of young lettuce leaves
- 1 boiled egg
- A small amount of carrot
- A small amount of green onion
- 1 bowl of warm rice
Seasoning & Garnish- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Begin by preparing one large piece of salted pollock roe (Myeongran-jeot).
Step 2
It’s best to remove the outer membrane of the roe. You can either slice it thinly or chop it into small pieces. This ensures a smoother texture.
Step 3
In a small bowl, gently mix the deshelled pollock roe with 1 tablespoon of perilla oil and a pinch of toasted sesame seeds. If you prefer, you can substitute sesame oil for perilla oil.
Step 4
Wash the young lettuce leaves thoroughly under cold running water. After washing, make sure to drain them well to prevent the bibimbap from becoming watery.
Step 5
Boil an egg for about 10 minutes until hard-boiled. Let it cool slightly, then cut it into 6 wedges. Finely chop the carrot and green onion. These vegetables will add a nice crunch and flavor.
Step 6
If you have leftover rice, warm it up in the microwave for about 2 minutes until it’s pleasantly warm. Using multi-grain rice can add extra texture and nutrients.
Step 7
Now, let’s prepare a large bowl to assemble our beautiful bibimbap.
Step 8
Spread the washed and drained lettuce leaves evenly at the bottom of the bowl. Then, place the warm rice on top of the lettuce.
Step 9
Arrange the 6 wedges of the boiled egg on top of the rice. The soft egg will add a creamy element to the dish.
Step 10
Scatter the chopped carrots and green onions around the edges of the bowl, creating a colorful presentation.
Step 11
Finally, carefully place the seasoned pollock roe in the center of the bibimbap. Its savory taste will be the star of the dish.
Step 12
Sprinkle a pinch of toasted sesame seeds over the pollock roe for an added nutty flavor and visual appeal.
Step 13
For a touch of heat, you can add some finely chopped chili peppers, like Cheongyang chili peppers, on top.
Step 14
Finish by drizzling a few drops of sesame oil over the entire bibimbap. This final touch ties all the flavors together beautifully.
Step 15
Your delicious Pollock Roe and Lettuce Bibimbap with Perilla Oil is now ready to enjoy! Bon appétit!
