Flying Fish Roe Rice (Albap)
Crisp rice in sesame-oiled earthenware and top with sautéed kimchi, flying fish roe, cucumber and yellow pickled radish.
- Prep
- 15 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Warm cooked white rice Weight of warm cooked white rice after its moisture has evened out
- 400 g
- Ripe napa cabbage kimchi Weight after gently squeezing out the brine
- 90 g
- Flying fish roe (tobiko) Thawed in the refrigerator according to the label and drained
- 30 g
- Cucumber
- 45 g
- Yellow pickled radish (danmuji) Drained of the pickling liquid
- 40 g
- Crumbled roasted gim seaweed Use plain roasted seaweed without seasoning.
- 3 g
Seasonings
- Neutral cooking oil
- 1/3 T
- Sesame oil
- 2/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Seed and dice the cucumber
Wash the cucumber 45 g and split it lengthwise. Scrape out the soft seedy center and dice into 5 mm cubes.
-
Dice the pickled radish
Pat the yellow radish 40 g dry and dice it about the same size as the cucumber. Set aside in a separate dish.
-
Drain and chop the kimchi
Chop the squeezed kimchi 90 g slightly smaller than the cucumber and set aside.
-
Sauté the kimchi
Heat the oil 1/3 T in a skillet and sauté the kimchi over medium heat for 2–3 minutes. Transfer it to a dish once glossy and almost dry on the bottom.
-
Steam the flying fish roe
Place the drained roe 30 g in a very small heatproof dish and steam until hot throughout. Check with a thermometer and hold the center at 85°C for at least 1 minute, then remove it.
-
Oil the earthenware pots
Divide the sesame oil 2/3 T between two dry stovetop-safe earthenware pots (ttukbaegi), brushing their bottoms and lower sides.
-
Spread the warm rice
Divide the warm white rice 400 g between the pots and lightly press into a flat layer using a rice paddle.
-
Crisp the rice
Heat the pots over low heat for 3–6 minutes. When you hear a soft popping sound and smell toasted rice, turn off the heat and move to heatproof trivets.
-
Arrange the toppings
Arrange sautéed kimchi, cooked roe, cucumber and pickled radish in separate sections. Finish with the crumbled roasted seaweed 3 g.
-
Add sesame and mix
Sprinkle on the toasted sesame seeds 1/3 T and serve immediately. Mix the rice gently and scrape up the golden crust on the bottom to eat with it.
