Albap
Type | Bibimbap |
---|---|
Place of origin | Korea |
Associated national 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 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 Korea, but not in Japan.
Gallery[]
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.
Categories:
- Rice dishes
- Roe dishes
- Korean cuisine
- Korean cuisine stubs