Sea Cucumber Innards Bibimbap recipe - ingredients, nutrition and when to eat it
This seaside specialty is made with warm rice topped with sea cucumber innards, seaweed, and sesame oil, then mixed together.
This seaside specialty is made with warm rice topped with sea cucumber innards, seaweed, and sesame oil, then mixed together. The savory sesame oil brings out the salty, ocean-fresh flavor of the innards, making it a distinctive choice for lunch or a satisfying dinner.
Seafood · 10 minutes to cook
Nutrition (per 255g serving): 381.8 kcal · protein 8.7g · carbohydrate 68.6g · fat 7.1g · sodium 10.6mg
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: The saltiness of sea cucumber innards varies by brand, so taste them first and briefly rinse in cold water if needed.
Tips: If the rice is too hot, the innards’ aroma can be strong, so you can add them to rice that has cooled slightly.
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Ingredients (1 serving)
- Warm rice — 1 bowl
- Sea cucumber innards — 30 g
- Dried seaweed — 2 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Scallions — 1 Tbsp