Albap
Albap (알밥; "roe rice") is a type of bibimbap made with one or more kinds of roe, most commonly flying fish 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.
 Albap served in dolsot (stone pot) | |
| 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] |
Gallery
Albap served in ttukbaegi (earthenware)
Albap (closeup, before mixed)
A spoonful of albap (closeup, mixed)
gollark: Yes, I also have that.
gollark: Some osmarks.net services have basic auth despite having their own authentication mechanisms because it doesn't really cause any problems and I don't entirely trust said own authentication mechanisms.
gollark: I have TLS because it massively reduces the chances of highly important* data going to osmarks.net being intercepted, even though it doesn't obscure *everything* and has holes.
gollark: You can use things because they will probably increase security. Even if they are not perfect.
gollark: Yes you can.
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.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.