Avocado and Pollack Roe Bibimbap with Fluffy Scrambled Eggs
My Take on Avocado and Pollack Roe Bibimbap
I tend to buy whatever ingredients catch my eye, and lately, avocados have been really appealing. So, I decided to make avocado and pollack roe bibimbap, a dish that’s already quite popular! I’ve seen many versions online with sunny-side-up eggs, but I personally prefer scrambled eggs, so I went with that. This recipe is a delightful way to enjoy the creamy texture of avocado paired with the savory, slightly salty pollack roe and fluffy scrambled eggs.
Ingredients- 130g cooked rice
- 1/2 ripe avocado
- Pollack roe (myeongnan) to taste
- 2 eggs
- Baby greens or mixed greens, a generous handful
- Seaweed (gim) strips, a pinch
- 10g unsalted butter
- Salt, to taste
- Toasted sesame seeds, for garnish
Cooking Instructions
Step 1
Start by preparing the avocado. Cut a ripe, soft avocado in half and carefully remove the pit. You can make a shallow cut around the pit and gently twist to remove it. To extract the flesh, slide a spoon between the skin and the flesh and scoop it out easily.
Step 2
We’ll be making fluffy scrambled eggs. Crack two eggs into a bowl, add a pinch of salt, and whisk them together well. (Tip: For extra soft and creamy scrambled eggs, add 1-2 tablespoons of milk to the egg mixture.) Wash the baby greens thoroughly, soak them in cold water for about 10 minutes to make them crisp, then drain them well on a rack.
Step 3
Heat a pan over medium-low heat and add 10g of unsalted butter. Once the butter has melted and coats the pan evenly, pour in the whisked egg mixture.
Step 4
As the edges of the egg mixture begin to set, use a spatula or chopsticks to gently stir and fold the eggs from the edges towards the center. Avoid over-stirring; aim for soft, curds rather than a completely smooth texture.
Step 5
To achieve a pleasant texture for the bibimbap, I intentionally left some curds in the scrambled eggs. Turn off the heat while they are still slightly moist, as the residual heat from the pan will continue to cook them.
Step 6
Now, let’s assemble the bibimbap. Place the 130g of warm cooked rice attractively in the center of your serving bowl.
Step 7
Arrange the scrambled eggs on one side of the rice and the baby greens on the other. Top the greens with the prepared avocado and generously add the pollack roe. (Tip: Using tube pollack roe makes it easy to dispense and control the seasoning. Aim for about the same amount of pollack roe as the egg yolk for balanced flavor.) Finally, sprinkle some finely chopped seaweed and toasted sesame seeds over the pollack roe to complete this delicious and visually appealing Avocado and Pollack Roe Bibimbap!
