Albap
 Albap served in dolsot (stone pot) | |
| Type | Bibimbap |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | bap, roe, vegetables, kimchi, seaweed flakes. |
| Korean name | |
| Hangul | 알밥 |
|---|---|
| Revised Romanization | albap |
| McCune–Reischauer | albap |
| 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.
Gallery
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Albap served in ttukbaegi (earthenware) -
Albap (closeup, before mixed) -
A spoonful of albap (closeup, mixed)
See also
References
- ^ 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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