Spicy Scallop Salad Bento recipe - ingredients, nutrition and when to eat it
This scallop salad bento combines tender, chewy scallops with cucumber and onion in a tangy gochujang dressing.
This scallop salad bento combines tender, chewy scallops with cucumber and onion in a tangy gochujang dressing. Served with rice, it is fresh yet satisfying and makes a lovely spring or summer lunch.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 460g serving): 483.8 kcal · protein 23.9g · carbohydrate 83.2g · fat 4.1g · sodium 1110.2mg
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: Scallops can become tough if blanched too long, so remove them once they open and are cooked through.
Tips: If the cucumber releases a lot of water, gently pat it dry with a paper towel before mixing.
Tips: When packing the bento, keep the rice and salad separate for a fresher texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Scallops — 100 g
- Cooked rice — 210 g
- Cucumber — 80 g
- Onion — 30 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Toasted sesame seeds — 1 tsp