Hairtail Innards Bibimbap recipe - ingredients, nutrition and when to eat it
This Jeju-style specialty combines the salty, savory flavor of hairtail innards jeotgal with crisp vegetables and warm rice.
This Jeju-style specialty combines the salty, savory flavor of hairtail innards jeotgal with crisp vegetables and warm rice. It’s perfect for days when you have little appetite or want a simple yet satisfying lunch or dinner.
Seafood · 10 minutes to cook
Nutrition (per 304g serving): 417.6 kcal · protein 9.8g · carbohydrate 75.6g · fat 7.5g · sodium 631.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The saltiness of hairtail innards jeotgal varies by product, so don’t add it all at once; taste as you go.
Tips: If the rice is too hot, the vegetables can wilt quickly, so let it cool slightly before mixing to keep them crisp.
Tips: If you notice bones in the hairtail innards jeotgal, press it through a sieve once before using.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Salted hairtail innards — 1.5 Tbsp
- Cucumber — 40 g
- Perilla leaves — 4 pc
- Green onions — 10 g
- Garlic — 1 pc
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp