A Delectable Twist: Pollack Roe and Vegetable Bibimbap
Pollack Roe and Vegetable Bibimbap Recipe for a Burst of Flavor
Transform a simple salted pollack roe (myeongnan-jeot) into a delightful meal! This Myeongnan Vegetable Bibimbap combines the savory pop of pollack roe with fresh vegetables and the nutty aroma of perilla oil. It’s a fantastic choice for a quick lunch or a satisfying solo meal, appealing to all ages. Let’s create this special bibimbap together!
Main Ingredients- 1 salted pollack roe (myeongnan-jeot)
- 1 handful of fresh lettuce or your preferred vegetables (e.g., cabbage, perilla leaves)
- 1 fresh egg
- 2 Tbsp dried seaweed flakes (kim-garu)
- 1 bowl of warm cooked rice (approx. 200g)
Seasoning & Garnish- A pinch of sesame seeds
- 1-2 Tbsp fragrant perilla oil
- A pinch of sesame seeds
- 1-2 Tbsp fragrant perilla oil
Cooking Instructions
Step 1
First, prepare your vegetables. Besides lettuce, feel free to use cabbage, perilla leaves, or other greens you enjoy. Wash them thoroughly, pat them dry, and then thinly julienne them. Cutting the vegetables finely will enhance their texture and blend better with the rice.
Step 2
Carefully remove the outer membrane of the salted pollack roe. Gently chop it into small pieces, about 0.5 cm thick, making it easier to mix into the bibimbap. If the pollack roe is too salty, you can lightly rinse it under running water before chopping. This preparation ensures it mixes well with the rice.
Step 3
Heat a lightly oiled pan over medium heat. Fry the egg to your preference. A sunny-side-up egg with a runny yolk will add a wonderfully rich and creamy texture to your bibimbap when mixed.
Step 4
In a serving bowl, place a generous portion of warm cooked rice. If the rice is too hot, the vegetables might wilt. Allowing it to cool slightly before serving is recommended for optimal texture.
Step 5
Artfully arrange the prepared vegetables around the perimeter of the rice. Using a variety of colorful vegetables will make your bibimbap visually appealing. In the center, neatly place the chopped pollack roe.
Step 6
Now for the finishing touches! Generously sprinkle the dried seaweed flakes over the ingredients. Gently place the prepared fried egg on top. Imagine the deliciousness as the yolk is ready to mingle with everything else.
Step 7
Finally, drizzle 1-2 tablespoons of fragrant perilla oil over the bibimbap to enhance its nutty flavor. You can also mix in a little sesame oil if you like. Sprinkle a pinch of sesame seeds on top for an extra layer of aroma and taste.
Step 8
Your Myeongnan Vegetable Bibimbap is now complete! Mix all the ingredients together with your chopsticks and enjoy the delightful combination of popping pollack roe, crisp vegetables, and the savory aroma of perilla oil. It’s a truly satisfying meal!
