Fish Roe Bibimbap (Al-Bap)

Steps

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1. 1
   Rinse the flying fish roe in cold water to remove any fishy smell, gently squeeze dry, and season with fresh lemon juice.
   ▶ ≈0:22
2. 2
   Prepare the vegetables: cut cucumber into small pieces to make about a quarter cup, rinse and drain radish sprouts, cut pickled radish into small cubes, and chop green onion into about one tablespoon.
   ▶ ≈1:25
3. 3
   Toast the seaweed paper on both sides until very crispy and turns green, then cut into thin pieces with scissors. Keep the cut seaweed in a plastic bag to prevent it from becoming soggy.
   ▶ ≈2:22
4. 4
   Heat the earthenware pot or skillet and add the warm cooked rice with sesame oil, stirring to combine well.
   ▶ ≈3:10
5. 5
   Spread about half a cup of stir-fried kimchi over the rice, cover the pot, and heat over medium-high heat for about three minutes until the rice on the bottom becomes slightly crispy.
   ▶ ≈3:38
6. 6
   Add a raw egg on top of the rice, then arrange the pickled radish, cucumber, and flying fish roe, finishing with a sprinkle of green onion.
   ▶ ≈4:08
7. 7
   Turn off the heat. Enjoy the dish as it gradually cools while the residual heat cooks the raw egg and fish roe. Top with the toasted seaweed strips just before eating.
   ▶ ≈4:36