Dried Pollock Hangover Bibimbap recipe - ingredients, nutrition and when to eat it
This hearty rice bowl is topped with dried pollock strips, bean sprouts, and egg, then mixed with a spicy kick.
This hearty rice bowl is topped with dried pollock strips, bean sprouts, and egg, then mixed with a spicy kick. The pollock’s mild, savory flavor pairs with gochujang sauce for a warming, filling meal. It’s a good fit for breakfast or a restorative lunch.
Rice bowls · 20 minutes to cook
Nutrition (per 419g serving): 647 kcal · protein 40.3g · carbohydrate 79.7g · fat 16.5g · sodium 1264.3mg
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: Don’t soak the dried pollock strips for too long; take them out as soon as they soften so their flavor doesn’t get diluted.
Tips: Add the sauce a little at a time to adjust the seasoning, so the rice won’t taste too salty once mixed.
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)
- Cooked rice — 1 bowl
- Dried pollock strips — 30 g
- Soybean sprouts — 80 g
- Egg — 1 pc
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Garlic — 1 tsp
- Green onion — 0.3 stalk
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp