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Albap (Korean: 알밥; lit. ‘roe rice‘) is a type of bibimbap made with one or more kinds of roe, most commonly flying fish (commonly Cheilopogon agoo) roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot).[1][2][3]

  • Albap served in ttukbaegi (earthenware)
    Albap served in ttukbaegi (earthenware)
  • Albap (closeup, before mixed)
    Albap (closeup, before mixed)
  • A spoonful of albap (closeup, mixed)
    A spoonful of albap (closeup, mixed)

See also

References

  1. ^ Crawford, Matthew C. (25 April 2014). “To the end of the line”. The Korea Herald. Retrieved 22 May 2017.
  2. ^ Steinberg, Kaitlin (12 June 2014). “Korean Al-Bap: A Party in a Hot Stone Bowl”. Houston Press. Retrieved 22 May 2017.
  3. ^ Cabral, Javier (18 August 2016). “Why Korean Sushi Is Better Than Japanese”. Munchies. VICE. Retrieved 22 May 2017.