Pollock Roe and Avocado Bibimbap: A Gorgeous Meal in 10 Minutes
Not Cooking! Super Simple
Ready in a flash in just 10 minutes if you have the ingredients! An avocado bibimbap that’s easy for anyone to make.
Ingredients- 1/2 ripe avocado
- 1 pollock roe (mentaiko)
- 1 egg
- 1 Tbsp Tuyu soy sauce (or regular soy sauce)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
To check if an avocado is ripe, look for skin that’s dark and slightly soft to the touch. Half an avocado is sufficient for one person.
Step 2
Cut the avocado in half lengthwise. Firmly insert the tip of a large knife into the seed and twist gently to remove it. Be cautious when handling the knife.
Step 3
Peel the avocado and cut it into bite-sized pieces, approximately 1-1.5 cm cubes, once the seed has been removed.
Step 4
For frozen pollock roe, lightly thaw it. Make shallow cuts along the skin with a knife and then peel it off carefully to extract the roe easily. If the skin is too firm, you can make cuts and then gently scrape the roe out with a spoon.
Step 5
Place warm rice in a bowl. Arrange the prepared avocado and pollock roe attractively on top. Fry an egg sunny-side up with a runny yolk and place it in the center. Optionally, sprinkle with roasted seaweed flakes and sesame seeds. Finally, drizzle generously with fragrant sesame oil and add 1 tablespoon of Tuyu soy sauce (or soy sauce). Mix everything together and enjoy your flavorful Pollock Roe and Avocado Bibimbap! Adjust the amount of Tuyu soy sauce to your preference.
