Avocado and Pollack Roe Bibimbap: A Restaurant-Worthy Brunch at Home
Avocado and Pollack Roe Bibimbap
I was inspired to make this dish at home after trying a similar menu at a brunch cafe for 9,000 KRW. It’s incredibly delicious! This recipe brings the delightful flavors of creamy avocado and savory pollack roe to your table, perfect for a hearty and satisfying meal.
Main Ingredients
- 1/2 avocado
- 3 large romaine lettuce leaves
- 3 crisp lettuce leaves (e.g., butter lettuce or iceberg)
- 2 eggs
- 2 bowls of cooked rice (warm)
- 1.5 pieces of salted pollack roe (myeongran jeot)
- 1 green onion (thinly sliced)
Seasoning & Others
- 1 Tbsp sesame oil
- Pinch of salt (for seasoning rice)
- 1 Tbsp sesame oil
- Pinch of salt (for seasoning rice)
Cooking Instructions
Step 1
First, cook your rice. Using a rice cooker for ‘솥밥’ (pot rice) can yield a particularly glossy and flavorful result. Let the cooked rice cool slightly.
Step 2
In the warm rice, add 1 tablespoon of sesame oil and a pinch of salt. Mix well to season the rice evenly. Be mindful of the salt quantity to avoid making it too salty.
Step 3
Spread the seasoned rice thinly at the bottom of your serving bowl. Gently press it down to create an even layer; this helps in arranging the toppings beautifully.
Step 4
Wash the 3 romaine lettuce leaves thoroughly, pat them dry, and tear them into bite-sized pieces by hand.
Step 5
Prepare 3 crisp lettuce leaves for added texture. Wash them well and tear them by hand, similar to the romaine lettuce.
Step 6
Cut the half avocado in half, remove the pit, peel it, and then slice it into desirable pieces. Avoid slicing too thinly to prevent it from becoming mushy.
Step 7
Fry the 2 eggs according to your preference. A sunny-side-up or over-easy style will allow the yolk to run, adding a richer creaminess to the dish.
Step 8
Prepare the salted pollack roe. Carefully remove the membrane (skin) from 1.5 pieces and scoop out the roe. If it’s too spicy, you can blanch it briefly in its skin before extracting the roe.
Step 9
Arrange the torn lettuce leaves over the rice in the bowl. Place the fried egg on top, followed by the sliced pollack roe and the thinly sliced green onions for a visually appealing presentation.
Step 10
Finally, artfully arrange the sliced avocado over the toppings. Sprinkle with sesame seeds or crushed sesame seeds for a final touch. Your Avocado and Pollack Roe Bibimbap is ready! For an extra kick, you can add a drizzle of soy sauce or your favorite chili paste.
