 Albap served in dolsot (stone pot) | |
| Type | Bibimbap |
|---|---|
| Place of origin | Korea |
| Associated 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 flying fish (commonly Cheilopogon agoo) roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot).[1][2][3]
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.
External links
doosan pedia entry of albap(in korean)
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.