Albap

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Albap
Albap 4.jpg
Albap served in dolsot (stone pot)
TypeBibimbap
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsbap, roe, vegetables, kimchi, seaweed flakes.
Korean name
Hangul
알밥
Revised Romanizationalbap
McCune–Reischaueralbap
IPA[al.bap̚]

Albap (알밥; "roe rice") is a type of bibimbap made with one or more kinds of roe, most commonly flying fish roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot).[1][2][3] It is a dish of Korean origin that is found in Japanese restaurants in South Korea, but not in Japan.

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References[edit]

  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.