Grilled Dried Pollock Bibimbap recipe - ingredients, nutrition and when to eat it
A bowl of rice topped with savory grilled dried pollock and assorted vegetables, then mixed with gochujang.
A bowl of rice topped with savory grilled dried pollock and assorted vegetables, then mixed with gochujang. The mild, savory flavor of the pollock goes well with the aroma of the vegetables and the spicy sauce. It makes a hearty lunch or an easy dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 410.5g serving): 597.8 kcal · protein 37.4g · carbohydrate 80.3g · fat 12.8g · sodium 825.5mg
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 very dry, sprinkle them with a little more water and let them sit briefly so they stay more tender when stir-fried.
Tips: Add the gochujang a little at a time and adjust the seasoning as you go.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Dried pollock strips — 35 g
- Blanched bracken fern — 30 g
- Spinach — 30 g
- Soybean sprouts — 40 g
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 2 Tbsp