Creamy Avocado and Savory Pollack Roe Bibimbap
Make a Healthy and Delicious One-Bowl Meal: Avocado Pollack Roe Bibimbap
Even a solo meal can be healthy and delicious. Enjoy a satisfying and nutritious meal with this simple yet elegant Avocado Pollack Roe Bibimbap.
Main Ingredients- 1 bowl of warm rice
- 1/2 ripe avocado
- 5 small sheets of seasoned seaweed (gim)
- 1 egg
Flavorful Sauce- 1.5 Tbsp pollack roe (albacore or similar) (roe only, membrane removed)
- 0.5 Tbsp perilla oil (deulgireum)
- 1.5 Tbsp pollack roe (albacore or similar) (roe only, membrane removed)
- 0.5 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
First, prepare all your ingredients so they are clean and ready for making this delicious Avocado Pollack Roe Bibimbap.
Step 2
Cut the avocado in half. Gently twist the halves to separate them. You’ll have two halves, one with the pit and one without.
Step 3
Scoop out the avocado flesh from the half without the pit using a spoon, carefully separating it from the skin. Then, slice the avocado into bite-sized pieces for easy eating. Aim for visually appealing slices that highlight the creamy texture.
Step 4
For the fried egg, you can cook it to your preference. However, a sunny-side-up egg with a slightly runny yolk will add a richer flavor and silkier texture to your bibimbap.
Step 5
Cut the seasoned seaweed sheets into long, thin strips. This will make them easy to mix into the bibimbap and add a delightful crispy texture.
Step 6
Place the warm rice into a bowl as your base. Artfully arrange the sliced avocado and the cut seaweed strips over the rice. Top the center with your sunny-side-up fried egg. Finally, drizzle the pollack roe and perilla oil around the edges to complete the presentation of your delicious Avocado Pollack Roe Bibimbap!
