Spicy Stir-Fried Scallops recipe - ingredients, nutrition and when to eat it
This side dish quickly stir-fries scallops, onions, and vegetables in a spicy sauce.
This side dish quickly stir-fries scallops, onions, and vegetables in a spicy sauce. The tender, chewy scallops and crisp vegetables go well with rice or as a simple evening drinking snack.
Seafood · 20 minutes to cook
Nutrition (per 347g serving): 364.8 kcal · protein 27.2g · carbohydrate 25.2g · fat 15.9g · sodium 2125.4mg
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: Scallops can become tough if cooked too long, so lower the heat as soon as they turn opaque.
Tips: Excess moisture from the vegetables can thin the sauce, so pat them lightly dry with a paper towel after washing.
Tips: When serving over rice, leave plenty of sauce and enjoy it as a stir-fried rice bowl.
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Ingredients (1 serving)
- Scallop — 150 g
- Onion — 0.3 pc
- Cabbage — 50 g
- Carrot — 20 g
- Green onion — 15 g
- Garlic — 2 pc
- Cheongyang chili pepper — 1 pc
- Gochujang — 1 Tbsp
- Gochugaru — 1 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Cooking oil — 1 Tbsp
- Toasted sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp