(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)