Pollock Roe Bibimbap recipe - ingredients, nutrition and when to eat it
A simple rice bowl made by mixing warm rice with salted pollock roe, sesame oil, and seaweed flakes. The salty, savory flavors pair well with crisp cucumber.
A simple rice bowl made by mixing warm rice with salted pollock roe, sesame oil, and seaweed flakes. The salty, savory flavors pair well with crisp cucumber. It’s great for a quick lunch or a light dinner.
Rice bowls · 5 minutes to cook
Nutrition (per 284g serving): 406.2 kcal · protein 12.5g · carbohydrate 71.4g · fat 6.9g · sodium 455.3mg
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: Salted pollock roe is already well seasoned, so mix it in and taste before adding anything else.
Tips: Split the roe in half, mixing one part into the rice and placing the rest on top to preserve its texture.
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Ingredients (1 serving)
- Rice — 1 bowl
- Salted pollock roe — 25 g
- Sesame oil — 1 tsp
- Crumbled seaweed — 1 Tbsp
- Cucumber — 0.3 pc
- Sesame seeds — 0.5 tsp