Creamy Avocado & Flavorful Mentaiko Bibimbap: A Delicious Fusion Bowl
How to Make Popular Avocado Mentaiko Bibimbap Like Celebrities
Avocado Mentaiko Bibimbap is a dish loved by many, including celebrities! I tried making it myself and was absolutely delighted. The creamy texture of fresh avocado perfectly complements the savory, popping mentaiko roe, creating a wonderful harmony. Let me share this simple yet elegant recipe with you. Get ready to create a satisfying and impressive meal!
Ingredients (Serves 2)- 1 ripe avocado (choose one with dark green skin, slightly soft to the touch)
- A small handful of fresh bean sprouts
- Some seasoned seaweed (gim)
- 1 Tbsp sesame oil
- 2 bowls of cooked rice
- 2 eggs
- 1-2 pieces of mentaiko (pollock roe) (adjust to your taste)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Selecting the Perfect Avocado: Choose an avocado with vibrant, dark green skin. Let it ripen at room temperature for 2-3 days. It’s ready when the skin is a deep color and it yields slightly to gentle pressure. If it turns brown, check the smell; if it smells fine and isn’t mushy, it’s still good to eat. To prepare, cut the avocado in half around the pit. Twist the halves to separate them. To remove the pit, carefully strike it with the knife and twist to lift it out. Then, use a spoon to scoop out the flesh.
Step 2
Slicing the Avocado: Once scooped out, thinly slice the avocado flesh. Aim for consistent, medium-thin slices that won’t easily break apart when mixed.
Step 3
Preparing the Mentaiko: Lightly rinse the mentaiko under cold running water to remove any surface impurities (avoid over-washing, as it can reduce the salty flavor). Slice the mentaiko in half lengthwise. Then, use the back of your knife to gently scrape out the roe from the membrane. Discard the thin outer membrane.
Step 4
Serving the Rice: Place one bowl of warm cooked rice into each serving bowl. It’s best to use rice that has cooled slightly so it doesn’t cook the other ingredients.
Step 5
Arranging the Toppings (Part 1): On top of the rice, arrange a small pile of fresh bean sprouts. Then, artfully place the sliced avocado over the sprouts. About half an avocado per bowl is usually sufficient.
Step 6
Arranging the Toppings (Part 2): Add a sunny-side-up egg with a slightly runny yolk to the center of each bowl (optional). Crumble seasoned seaweed (gim) generously over the top for added crispness and flavor.
Step 7
Finishing Touches: Spoon the prepared mentaiko roe over the avocado and egg. Drizzle with 1 tablespoon of sesame oil and sprinkle with sesame seeds. Your delicious Avocado Mentaiko Bibimbap is now complete! Mix everything together and enjoy!
