Explosively Delicious! Simple Flying Fish Roe Bibimbap
Quick & Easy Flying Fish Roe Bibimbap Using Fridge Staples
Wondering what to make with flying fish roe? Today, we’re making a simple and delicious bibimbap using up vegetables from your fridge! Let me show you how to create this delightful dish. ^^
Ingredients for Flying Fish Roe Bibimbap- 1 serving of cooked rice
- 1 Tbsp flying fish roe (tobiko)
- 1 imitation crab stick
- 1 green bell pepper
- 3 slices pickled radish (danmuji)
- 3 Tbsp lemon juice
- 1 Tbsp sesame oil
- A pinch of salt
- 1 paprika
Cooking Instructions
Step 1
First, prepare the ingredients that will add color and texture to your bibimbap: the imitation crab stick, green bell pepper, and paprika. Finely dice them into small, bite-sized pieces. Smaller vegetable pieces will mix better with the rice and ensure an even distribution of flavor.
Step 2
Don’t forget the pickled radish (danmuji) for a sweet and tangy kick! Chop about 3 slices into small pieces. Finely diced danmuji hides amongst the rice grains, adding a delightful chewiness with every bite.
Step 3
The star of our bibimbap, the flying fish roe, needs careful preparation. Gently rinse the roe 2-3 times under cold water to remove any impurities. Then, soak it in a mixture of water and lemon juice for about 10 minutes. This step is crucial for removing any fishy odor and enhancing the fresh, popping texture of the roe.
Step 4
Prepare a ttukbaegi (Korean earthenware pot) to add a nutty aroma. Spread 1 tablespoon of sesame oil evenly across the inside of the ttukbaegi. This prevents the rice from sticking and creates a delicious, slightly crispy bottom layer, similar to nurungji (scorched rice).
Step 5
Spoon the warm cooked rice (1 serving) into the sesame oil-coated ttukbaegi, spreading it out evenly. Flattening the rice will make it easier to arrange the toppings.
Step 6
Now, artfully arrange the colorful prepared vegetables on top of the rice. Arranging them attractively by color will make your bibimbap a feast for the eyes as well as the palate.
Step 7
Finally, drain the flying fish roe (that was soaking in lemon water) and carefully place it generously on top of the vegetables and rice. The vibrant red of the roe will stand out beautifully against the other ingredients.
Step 8
We’re in the final stage! Place the ttukbaegi on the stove over medium heat and let it steam for about 3-5 minutes. You’ll know it’s ready when the rice grains become slightly fluffy and you hear the gentle popping sound of the roe. Turn off the heat and mix everything together to enjoy. For extra flavor, you can add soy sauce or seaweed flakes to your liking!
