Scallop Bibimbap recipe - ingredients, nutrition and when to eat it
Scallop bibimbap is a one-bowl meal of warm rice topped with cooked scallops and crisp vegetables, then mixed with gochujang sauce.
Scallop bibimbap is a one-bowl meal of warm rice topped with cooked scallops and crisp vegetables, then mixed with gochujang sauce. The scallops’ mild sweetness goes well with the tangy, spicy sauce, making this an easy choice for lunch or dinner.
Seafood · 15 minutes to cook
Nutrition (per 433g serving): 521.4 kcal · protein 23.6g · carbohydrate 80.9g · fat 9.1g · sodium 1188.6mg
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 turn tough if cooked too long, so cook them just until opaque.
Tips: Add the sauce a little at a time to suit your taste rather than adding it all at once.
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Ingredients (1 serving)
- White rice — 1 bowl
- Scallop meat — 100 g
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Lettuce — 2 sheet
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp