Chewy Cuttlefish and Fresh Sprouts Bibimbap: A Refreshing and Light Dinner
Seasonal Delicacy) Cuttlefish and Sprouts Bibimbap
Looking for a low-calorie, refreshing dinner? Cuttlefish caught my eye at the market for just 10,000 won for four! I grabbed them and whipped up this delicious bibimbap at home. It’s a light and flavorful meal perfect for any time.
Ingredients- 4 small cuttlefish
- 50g mixed sprouts
- 250g soybean sprouts
- 1/4 carrot
- 5 lettuce leaves
Seasoning- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp vinegar
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp vinegar
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Start with the cuttlefish you bought from the market. Freshness is key for this dish!
Step 2
When cooking your rice, add some rice water (the water used to rinse rice) to the pot. This helps make the rice fluffier and gives it a lovely sheen.
Step 3
It’s crucial to remove the cuttlefish’s internal bone (called ‘gap’ or ‘beak’) before boiling. This ensures the cuttlefish cooks evenly and maintains a nice shape, resulting in a tender texture.
Step 4
Gently rinse the mixed sprouts under cool running water and then drain them thoroughly. Removing excess water prevents the bibimbap from becoming watery.
Step 5
Blanch the soybean sprouts in boiling water with a pinch of salt for about 2 minutes and 50 seconds. Overcooking will make them mushy, so aim for a slight crunch. After blanching, rinse them under cold water to stop the cooking and drain well.
Step 6
Carefully add the prepared cuttlefish to the same water used for blanching the soybean sprouts. Stir gently with chopsticks and boil for about 2 minutes. Be careful not to overcook, as this can make the cuttlefish tough.
Step 7
Season the blanched soybean sprouts with a little soy sauce (or salt), minced garlic, and sesame oil. Gently toss to combine. The goal is to maintain their crispiness.
Step 8
Rinse the boiled cuttlefish under cold water to cool it down, then slice it into bite-sized pieces. Slice them to a thickness that preserves their chewy texture, not too thin.
Step 9
In a bowl, combine the gochujang, soy sauce, honey, vinegar, minced garlic, and sesame oil. Mix well until all ingredients are smoothly incorporated, creating a balanced seasoning sauce.
Step 10
Portion a bowl of freshly cooked rice into a large serving bowl. This will be the base for your bibimbap.
Step 11
Arrange the seasoned soybean sprouts, sliced cuttlefish, mixed sprouts, shredded carrot, and lettuce leaves attractively around the rice. Drizzle the prepared seasoning sauce over the top as desired.
Step 12
Finally, top with a nicely fried egg (sunny-side up or over easy) and a sprinkle of sesame seeds to complete your vibrant and healthy Cuttlefish and Sprouts Bibimbap! Mix everything together and enjoy this delicious meal.
