Nutritious & Delicious! 10-Minute Avocado and Mentaiko Bibimbap
[Mentaiko Recipe] Ready in 10 Minutes! Flavorful Avocado and Mentaiko Bibimbap
This is a super simple Avocado and Mentaiko Bibimbap made with ingredients you might already have at home. Experience the fantastic combination of creamy avocado and savory mentaiko for a quick, satisfying, and delicious meal, perfect for busy days!
Key Ingredients
- 1 ripe avocado
- 4 pollock roe (mentaiko), about 50g each
- 2 eggs
- Shredded dried seaweed (gim), to taste
- Sesame oil (for a nutty aroma)
Cooking Instructions
Step 1
First, gather your fresh avocado, mentaiko, eggs, shredded seaweed, and sesame oil. Having all your ingredients ready will make the cooking process faster and more enjoyable.
Step 2
Gently slice open the mentaiko casing with a knife or spoon, then carefully scoop out the roe into a separate bowl. Try to handle it gently to avoid mashing the delicate eggs.
Step 3
Wash the ripe avocado thoroughly. Slice it in half lengthwise by twisting the knife around the pit. For the pit, carefully pierce it with the knife and twist to remove it easily. Then, insert a spoon between the flesh and the skin, and scoop out the avocado flesh cleanly.
Step 4
Slice the removed avocado flesh thinly, like you’re making thin slices. Avoid making them too thick, so they blend well with the rice and provide a pleasant texture.
Step 5
Prepare the shredded dried seaweed (gim) that will be sprinkled on top. You can use store-bought gim or crumble your own toasted seaweed sheets.
Step 6
Fry the eggs according to your preference. A sunny-side-up egg with a runny yolk that you can mix into the rice is highly recommended for extra creaminess and richness. If you prefer a well-done yolk, cook them fully.
Step 7
In a nicely shaped bowl, place a generous portion of warm rice as the base for your bibimbap.
Step 8
Artfully arrange the thinly sliced avocado over the rice. Sprinkle the prepared shredded seaweed generously on top. The nutty aroma of the seaweed will whet your appetite.
Step 9
Carefully place the fried egg(s) on top of the avocado and seaweed. The golden-brown fried egg adds a beautiful visual appeal to the dish.
Step 10
Now, add the star of the dish – the mentaiko roe – on top of the rice, avocado, and egg. The vibrant red color of the mentaiko enhances the overall appeal of the bibimbap.
Step 11
Your visually appealing Avocado and Mentaiko Bibimbap is complete! It looks delicious and is packed with care and flavor.
Step 12
If you’re serving two people, simply repeat the steps to make another bowl. Enjoy a generous and satisfying meal!
Step 13
This bibimbap doesn’t require extra sauce because the savory and salty mentaiko itself provides the perfect seasoning. Simply mix everything together with your spoon and enjoy! For those who prefer it, a drizzle of soy sauce or sesame oil can be added.
