Creamy Avocado and Flavorful Pollack Roe Bibimbap: A Delicious Fusion Bowl
Simple and Nutritious Avocado Pollack Roe Bibimbap Recipe
Originating from Mexico and Central America, the avocado is a fruit belonging to the laurel family. Its rich, buttery texture is composed of monounsaturated fatty acids, renowned for their health benefits. Avocados possess antioxidant and antibacterial properties, and being a tropical fruit, they are packed with vitamins A, C, X, and E, making them one of the world’s most nutrient-dense fruits. They contain high-quality fats, predominantly linoleic acid (an unsaturated fatty acid), and are low in cholesterol. Avocados are incredibly versatile and can be enjoyed in cocktails, salads, main courses, or even desserts. This recipe offers a delightful way to enjoy avocado with savory pollack roe (mentaiko), creating a simple yet exquisite bibimbap. The combination of soft avocado, popping pollack roe, a perfectly cooked sunny-side-up egg, and a drizzle of sesame oil makes for a visually appealing and utterly satisfying meal.
Key Ingredients- 2 ripe avocados
- 2 bowls of cooked rice
- 2 pieces of pollack roe (mentaiko)
- 2 eggs
- A pinch of shredded dried seaweed (gim)
- Sesame oil to taste
Cooking Instructions
Step 1
First, let’s prepare the avocados. Cut each avocado in half lengthwise and remove the pit. Then, peel the skin and dice the avocado into bite-sized pieces, about 1.5 to 2 cm. Handle them gently to avoid mashing.
Step 2
Next, prepare the pollack roe. Cut each piece in half lengthwise using the back of a knife. Gently scoop out the roe from the membrane with a spoon. While you can use the roe within the membrane, scooping it out results in a cleaner and smoother texture.
Step 3
Heat a little cooking oil in a frying pan over medium-low heat. Crack the eggs into the pan and fry them sunny-side up, ensuring the yolk remains runny. This will add a delicious richness when mixed with the rice.
Step 4
Now, let’s assemble the bibimbap! Place the warm cooked rice into a bowl. Artfully arrange the prepared avocado slices, scooped pollack roe, and the beautifully fried sunny-side-up egg on top of the rice. Finish by sprinkling a generous amount of shredded dried seaweed and drizzling with sesame oil according to your preference. Mix everything together with your chopsticks and enjoy this delightful Avocado Pollack Roe Bibimbap!
