Al Bap, Flying Fish Eggs and Vegetables on Rice (Vegetarian Option)
Al bap ("al" means egg, "bap" means rice) is a delicious and nutritious dish that can be served any time of day. You can also prepare it for gatherings and parties, where people can make their own with their favorite toppings. Each ingredient has a very distinct taste and texture. Yet, all the ingredients mingle well to create a perfect harmony of mouth-watering flavors. Also, the popping texture of the fish eggs is unique and fun. And Al bap's stunning overall presentation can easily impress family and friends. For vegetarian-style, simply take out the fish eggs and you will have a great vegetarian dish.
You can use stone bowls to create a sizzling effect; although, you can enjoy the dish even without heating it up.
Al bap most likely originated from Japanese cuisine, but now it's a staple of Korean dining both at home and in restaurants, and includes many variations featuring Korean twists.
Buy Korean Dolsot Stone Bowls here.
Buy Korean ingredients online here.
|4 cups||Cooked Rice 밥|
|4 oz||Pickled Radish (Dan-mu-ji or Yellow Radish) 단무지|
|1 cup||Flying Fish Roe 날치알|
|1 sheet||Seaweed (Gim, Laver) 김|
|4 oz||Crab Meat (Imitation) 맛살|
|4 oz||Kimchi 김치|
|¼ cup||Sesame Oil 참기름|
Optional Ingredients and Substitutions
- Kimchi is a great addition, but the recipe works fine without it.
- For vegetarians, just omit fish eggs and add your favorite source of protein. (e.g., tofu bits cooked in soy sauce and sugar)
- Instead of cheong-ju, you can use lemon juice to remove fishy taste of fish eggs.
- Some Korean Al bap recipes call for a raw egg on top.
- Use short grain (also known as sticky rice, Korean rice or Japanese rice) for this dish. Other types of rice may not work for making the crispy crust at the bottom. To make the crusty rice at the bottom, leave a stone bowl with rice on a stove top on LOW heat for 10-20 min or until the crust is formed. Using an oven will not work.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
2. Prepare vegetables
Chop 100g Korean pickled radish and ⅓ cucumber. Pat-dry with paper towel (optional).
3. Prepare crab meat
Tear 100 g of crab meat into thin strips. Then, chop into small bits.
100g crab meat
4. Prepare Kimchi
Chop Kimchi into small bits to yield ½ to 1 cup depending on your preference. Stir-fry with sesame oil. Pat dry with paper towel (optional). You don’t have to use Kimchi if you don’t have it or don’t like it.
½ cup chopped Kimchi
1 tbs of sesame oil
Med Heat 5 min
5. Prepare fish eggs
Pat dry 1 cup of fish eggs using paper towel. If you don’t like a fishy taste, soak the eggs in cheong-ju (Korean rice wine) or white wine for a few minutes before drying. You can also use a fine strainer instead of paper towel.
Soak in cheong ju for a few min (optional)
1 cup fish eggs
6. Break seaweed
Break 1 large sheet seaweed into small bits by hand (you can use zip bags to avoid mess). Alternatively, you can cut seaweed into thin strips with scissors. For seaweed, dried, roasted and salted ones are ideal. You can buy seaweed online here.
1 large sheet seaweed
7. Prepare rice
Coat 4 small stone bowls (for 4 people) with sesame oil and add 1 cup of cooked rice in each bowl. Cook on LOW heat for 10 min.
Coat stone bowl
with sesame oil
Add 1 cup rice
Cook Low Heat 10 min
8. Add toppings
Top with all ingredients, placing the fish eggs in the center and seaweed bits on top. Leave it on low heat for another 5-10 min, or until it forms a thin rice crust at the bottom. Enjoy!
Cook Low Heat 5 min