Sea Urchin Bibimbap recipe - ingredients, nutrition and when to eat it
Sea urchin bibimbap is a one-bowl dish made with warm rice topped with sea urchin, roasted seaweed, and sesame oil, bringing out the flavors of the sea and a…
Sea urchin bibimbap is a one-bowl dish made with warm rice topped with sea urchin, roasted seaweed, and sesame oil, bringing out the flavors of the sea and a rich, nutty aroma. It’s a great choice for a summer lunch or a light dinner when you want something easy on the palate.
Seafood · 10 minutes to cook
Nutrition (per 284g serving): 421.8 kcal · protein 11.5g · carbohydrate 70.4g · fat 9.3g · sodium 410.6mg
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: Sea urchin can lose some of its aroma if mixed for too long, so fold it in gently at the end.
Tips: If the rice is too hot, the sea urchin may become soft, so you can let the rice cool slightly before adding it.
Tips: Add soy sauce little by little rather than all at once to preserve the sea urchin’s ocean flavor.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Sea urchin roe — 50 g
- Dried laver — 1 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Green onion — 10 g
- Soy sauce — 1 tsp