Dried Pollock and Gochujang Bibimbap recipe - ingredients, nutrition and when to eat it
This bibimbap is made with dried pollock strips and vegetables tossed in gochujang sauce and served over rice.
This bibimbap is made with dried pollock strips and vegetables tossed in gochujang sauce and served over rice. The pollock’s mild, chewy texture pairs with the spicy, tangy sauce. It’s a good choice for a quick lunch or dinner in one bowl.
Rice bowls · 15 minutes to cook
Nutrition (per 388g serving): 495 kcal · protein 24.1g · carbohydrate 80.5g · fat 7.4g · sodium 557.7mg
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: If the dried pollock strips are especially tough, mist them with water and let them sit briefly instead of soaking them for a long time; they’ll keep more of their texture.
Tips: Squeeze the vegetables dry so the rice doesn’t get soggy.
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Ingredients (1 serving)
- White rice — 1 bowl
- Dried pollock strips — 20 g
- Gochujang — 1 Tbsp
- Carrot — 25 g
- Cucumber — 0.3 pc
- Spinach — 30 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 tsp
- Vinegar — 1 tsp
- Water — 2 Tbsp