|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||bap, roe, vegetables, kimchi, seaweed flakes.|
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). It is a dish of Korean origin that is found in Japanese restaurants in South Korea, but not in Japan.
Albap served in ttukbaegi (earthenware)
- Crawford, Matthew C. (25 April 2014). "To the end of the line". The Korea Herald. Retrieved 22 May 2017.
- Steinberg, Kaitlin (12 June 2014). "Korean Al-Bap: A Party in a Hot Stone Bowl". Houston Press. Retrieved 22 May 2017.
- Cabral, Javier (18 August 2016). "Why Korean Sushi Is Better Than Japanese". Munchies. VICE. Retrieved 22 May 2017.
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