Fish Roe Bibimbap (Al Bap)

Difficulty Easy

Inspired by Netflix’s Culinary Class Wars: Al Bap or Fish Roe Bibimbap! A Korean rice bowl seasoned with a generous amount of salty, crunchy, pop-in-your-mouth Tobiko, Masago, or Salmon Caviar. Make a simple rice bowl more extravagant with fish eggs. So easy and so tasty!

What is Fish Roe Bibimbap?

Fish Roe Bibimbap, also called Al Bap, is a type of Bibimbap seasoned with fresh fish eggs. The salty, crunchy fish eggs make simple white rice a luxurious treat. These indulgent rice bowls are so delicious and easy to make and fancy enough for dinner with friends! The cooking is minimal; the combination of flavors and textures absolutely irresistible.

My version is loosely inspired by the Netflix cooking show, Culinary Class Wars. They created an Al Bap with salmon caviar, beluga caviar, and a dab of wasabi on top of the rice. Elegant and luxurious — I wanted to make a more accessible version for home.

The star ingredient is Fish Roe. For this recipe, two kinds of fish eggs work. Tobiko or Masago are small fish eggs that are delightfully crunchy. Or, if you can find it, Salmon Eggs (also called salmon caviar) are more decadent and fancy.

To make it a meal, I added Korean soy-cured salmon sashimi. Buttery salmon is soaked in soy sauce with sugar and aromatics. Thin slices of marinated salmon pair beautifully with the salty fish roe. It also adds substance to the otherwise light meal, making it a filling and tasty main dish. Top with seaweed salad for the ultimate bowl of seafood indulgence!

Like other Bibimbap bowls, Al Bap can be mixed with a spoon before eating. Every bite of this simple rice dish should have a salty, briny, delicious burst of flavor. YUM!

What is Fish Roe?

Fish roe are fish eggs. The come from a variety of fish: cod, pollock, salmon, trout, lumpfish, etc. They are cured in salt and have a deliciously briny flavor. Fish roe vary in size, from very small to large, and they come in different colors.

Fish roe tastes salty with a mild, fishy flavor. Smaller fish eggs (like Tobiko or Masago) will pop and crunch in your mouth. Larger fish eggs (like Salmon eggs) are more salty and flavorful; they will burst in your mouth similar to popping boba.

In Korean cuisine, fish roe (called “al”) is a popular ingredient and considered a delicious treat. Fish eggs are commonly added to soups and rice bowls. They can be served as a side dish, like mentaiko, or on top of sushi.

FYI: Technically, caviar are sturgeon fish eggs. But Salmon eggs are sometimes called Salmon Caviar.

Ingredients:

  • Fish Roe. Look for Tobiko, Masago, or Salmon Roe at your local fishmonger or Asian grocery store. For Tobiko, add two different colors for a pretty presentation. If you can find it, salmon roe is a luxurious treat. Sometimes, Masago can be found in the freezer section.
  • Rice. Short grain white rice, also called Sushi rice, is ideal. Popular brands: Calrose, Kokuho, Nishiki, or Sekka Select. The sticky rice pairs well with the fish eggs and sashimi.
  • Salmon Sashimi. Sashimi-grade salmon is a buttery, delicious addition to Fish Roe Bibimbap. Makes this simple rice bowl a complete meal.
  • Soy Sauce Marinade. To make soy-cured sashimi salmon, brine the salmon sashimi in a mixture of soy sauce, water, sugar, mirin (sweet cooking wine), instant dashi powder (like Hondashi), onion, chili pepper, and lemon.
  • Seaweed Salad. For freshness and color. Look in the prepared food section at Asian markets.

How to make Al Bap

  1. Make soy sauce salmon.
    • Make soy sauce marinade. In a large Tupperware container, add soy sauce, water, sugar, mirin, Hondashi (instant dashi powder), thinly sliced sweet onion, thinly sliced lemon, and minced chilli pepper. Mix with a spoon until the sugar is dissolved.
    • Add salmon. Thinly slice sashimi-grade salmon. Add it to the soy sauce marinade, making sure the salmon pieces are entirely submerged. Cover and marinate in the firdge for 1-2 hours and up to 24 hours.
  2. Assemble bowls. Add rice to bowl. Cover half of the rice bowl with several slices of salmon, fanned out on top of each other. Add a generous spoonful of fish eggs to the other half of the rice bowl. *Add a few drops of fresh lemon juice on top of the fish eggs and salmon.* Add a small mound of seaweed salad on top.
  3. Serve. Serve with a package of seaweed snack (Gim) and a spoon. Eat immediately and enjoy!

PRO Tips:

  • Fish Roe freezes well. Store leftover fish roe in the freezer.
  • Serve with Miso Soup. To make it a complete meal, serve with Homemade Miso Soup.
  • Serve with Seaweed Snack (Gim). Crumble an entire package of Gim on top. Or serve on the side and enjoy every bite of rice with a thin sheet of nori.
  • Add lemon juice. Add a few drops of lemon juice right before serving to brighten the taste of fish roe.

FAQ

How do I store leftovers?

Raw seafood should ideally be eaten on the same day of purchase. Leftovers should NOT be stored, as this can lead to a significant risk of bacteria buildup.

Are fish eggs safe to eat?

Generally, raw fish eggs are considered safe to eat. Look for pasteurized and refrigerated fish eggs. However, pregnant women, the elderly or very young, and individuals with auto-immune diseases should consult their doctor first.

More Salmon recipes:

al bap (fish roe bibimbap) in bowl with salmon eggs, salmon sashimi, and seaweed salad

Fish Roe Bibimbap (Al Bap)

Lis Lam
Inspired by Netflix's Culinary Class Wars: Al Bap or Fish Roe Bibimbap! A Korean rice bowl seasoned with a generous amount of salty, crunchy, pop-in-your-mouth Tobiko, Masago, or Salmon Caviar. Make a simple rice bowl more extravagant with fish eggs. So easy and so tasty!
No ratings yet
Prep Time 10 minutes
Marinating Time 2 hours
Course Main Course
Cuisine Korean
Servings 2
Calories 589 kcal

Equipment

  • Large Tupperware container with lid

Ingredients
  

Soy Sauce Salmon

  • 3/4 lb sashimi-grade salmon
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3 Tbsp sugar
  • 2 Tbsp Mirin *sweet cooking wine
  • 1 Tbsp Instant Dashi Powder *Hondashi
  • 1/2 sweet onion *thinly sliced
  • 1/2 lemon *thinly sliced
  • 1 chili pepper *minced

Al Bap

  • 1 1/2 cup white rice *3/4 cup per serving
  • 1/2 cup Fish Roe *Tobiko, Masago, or Salmon roe *1/4 cup per serving
  • 1/4 cup Seaweed Salad

Instructions
 

Make soy sauce salmon

  • Make soy sauce marinade. In a large Tupperware container, add soy sauce, water, sugar, mirin, Hondashi (instant dashi powder), thinly sliced sweet onion, thinly sliced lemon, and minced chilli pepper. Mix with a spoon until the sugar is dissolved.
  • Add salmon. Thinly slice sashimi-grade salmon into 1/8-inch slices. Add it to the soy sauce marinade, making sure the salmon pieces are entirely submerged. Cover and marinate in the firdge for 1-2 hours and up to 24 hours.

Assemble bowls

  • Make Al Bap. Add rice to bowl. Cover half of the rice bowl with several slices of salmon, fanned out on top of each other. Add a generous spoonful of fish eggs to the other half of the rice bowl. *Add a few drops of fresh lemon juice on top of the fish eggs and salmon.* Top with a small mound of seaweed salad on top.
  • Serve. Serve with a package of seaweed snack (Gim) and a spoon. Eat immediately and enjoy!

Video

Notes

Tips:
  • Fish Roe freezes well. Store leftover fish roe in the freezer.
  • Serve with Miso Soup. To make it a complete meal, serve with Homemade Miso Soup.
  • Serve with Seaweed Snack (Gim). Crumble an entire package of Gim on top. Or serve on the side and enjoy every bite of rice with a thin sheet of nori.
  • Add lemon juice. Add a few drops of lemon juice right before serving to brighten the taste of fish roe.

Nutrition

Calories: 589kcalCarbohydrates: 60gProtein: 55gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 315mgSodium: 1893mgPotassium: 1276mgFiber: 3gSugar: 17gVitamin A: 467IUVitamin C: 59mgCalcium: 81mgIron: 3mg
Keyword Al Bap, Bibimbap, Caviar, Fish Eggs, Fish Roe
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