Albap

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

doosan pedia entry of albap(in korean)

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