Scallop Roe Bibimbap recipe - ingredients, nutrition and when to eat it
A bowl of scallop meat and popping flying fish roe tossed with vegetables and rice.
A bowl of scallop meat and popping flying fish roe tossed with vegetables and rice. The tangy-sweet gochujang sauce pairs well with the mild seafood, making it a fresh choice for lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 424g serving): 507.1 kcal · protein 21.7g · carbohydrate 80.6g · fat 8.6g · sodium 1162.9mg
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: Flying fish roe is already somewhat salty, so add the gochujang sauce a little at a time and adjust to taste.
Tips: Scallops can turn tough if cooked too long, so cook them briefly.
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Ingredients (1 serving)
- Rice — 1 bowl
- Scallop meat — 80 g
- Flying fish roe — 1 Tbsp
- Lettuce — 2 sheet
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp