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  • (knife chopping)

  • (bright uplifting music)

  • - Hi everybody!

  • Today I'm going to make al-bap,

  • fish roe bibimbap.

  • In my previous video,

  • I made a kimchi-bokkeum,

  • stir fried kimchi.

  • So I made one portion of that recipe.

  • And we need this kimchi-bokkeum to season this al-bap.

  • Al means eggs.

  • But we are going to use fish roe.

  • You can find this in an Asian grocery store.

  • There are all different colors available.

  • Some green, and even black, you know,

  • but I use this.

  • It's called tobiko.

  • Tobiko is a flying fish roe.

  • In Korean: nalchi-al.

  • This fish roe is going to be cooked

  • with the heated rice.

  • So when you eat it,

  • texture is really, really awesome

  • because small fish roe

  • is going to be popping in your mouth.

  • I'm going to rinse in cold water.

  • (water running)

  • So this way let's remove any fishy smell.

  • Squeeze out.

  • (tapping)

  • This is a lemon.

  • So I'm going to put some lemon juice here.

  • (lemon squelching)

  • I'm going to add these vegetables.

  • And this is cucumber and this is radish sprouts.

  • And I washed this and drained.

  • And cucumber around two ounce.

  • Quarter cup. (knife chopping)

  • Like this.

  • Green onion.

  • Just a little bit green onion is good.

  • (knife chopping)

  • Maybe one tablespoon.

  • Pickled radishes, danmuji.

  • Always we add danmuji.

  • Danmuji also around two ounces.

  • So make it little cubes.

  • (knife chopping)

  • (bag unzips) And last one is gim.

  • Seaweed paper.

  • For one person half is enough.

  • But I'm going to use just one.

  • (stove crackles)

  • Toast this gim both sides.

  • Until very crispy and also the color changes to green.

  • (seaweed crinkles) I'll just

  • cut this into really thin pieces.

  • (scissors snipping)

  • Then this is a plastic bag,

  • I like to keep this inside the plastic bag

  • so that it's not going to be soggy.

  • All prepared.

  • I'll bring my rice.

  • I made rice with my rice cooker

  • and this is my earthenware pot.

  • My kimchi, kimchi-bokkeum.

  • Let's turn on the heat.

  • I will add some sesame oil and rice.

  • So we gotta mix this like this.

  • (food sizzling)

  • Sesame oil is all mixed.

  • This rice is very delicious now.

  • And now I'm going to put this kimchi-bokkeum

  • around a half cup,

  • and cover.

  • It's medium high heat

  • and now just can you hear that crackling sound?

  • I'm going to do this around three minutes

  • until this rice on the bottom is a little crunchy.

  • (food sizzling)

  • All this kimchi-bokkeum is very hot now

  • and then I'll just add egg here,

  • (food sizzling)

  • Pickled radish,

  • cucumber,

  • and then this.

  • It's around a quarter cup.

  • (food sizzling)

  • Look at that, colorful.

  • And we can turn off now.

  • Turn off.

  • (food sizzling)

  • This green onion.

  • I'll bring and let me taste.

  • (food sizzling)

  • You see this is kimchi

  • and this raw egg is going to be cooked,

  • also along with this fish roe.

  • This is burnt, a little bit burnt nurungji.

  • (food sizzling)

  • Because of this egg, raw egg,

  • you can mix this very easily.

  • Too hot.

  • (blows air softly)

  • Mmmm.

  • I'll just eat one more time.

  • (blows air softly)

  • It's so spicy, savory, soft,

  • and crispy kimchi-bokkeum

  • and crispy cucumbers.

  • Fish roe is popping in my mouth.

  • Served in an earthenware bowl,

  • so slowly, slowly cooling down.

  • You can enjoy this warmth, heat until you finish eating.

  • But if you don't have this earthenware bowl,

  • you still can make this for all your family members

  • in one skillet.

  • So why not.

  • Today we made al-bap, fish roe bibimbap.

  • Enjoy my recipe.

  • See you next time.

  • Bye.

  • (uplifting music)

(knife chopping)

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魚卵ビビンバ(アルバプ:알밥) (Fish roe bibimbap (Al-Bap: 알밥))

  • 3 0
    林宜悉 に公開 2021 年 01 月 14 日
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