Scallop Bibimbap: A Refreshing Twist on a Korean Classic
Tired of Cockle Bibimbap? Try this Delicious Scallop Bibimbap!
Experience a delightful seafood twist with this Scallop Bibimbap, a flavorful dish that uses tender and chewy scallops instead of the usual cockles. The combination of succulent scallops and a spicy, savory sauce creates a wonderful harmony that’s perfect for a light meal or even a tasty appetizer. It’s a unique way to enjoy scallops and a fantastic option when you’re craving something excitingly delicious.
Main Ingredients- Scallop meat (from approx. 16 scallops)
- 1 bowl of cooked rice
- 6 stalks of scallion (green onion)
- 2 Korean green chilies (Cheongyang peppers)
Spicy & Sweet Sauce- 5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp plum extract (Maesilcheong)
- 1 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp rice vinegar
- A pinch of black pepper
- 0.5 Tbsp sugar
- 1 Tbsp perilla oil (deulgireum)
- 5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp plum extract (Maesilcheong)
- 1 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp rice vinegar
- A pinch of black pepper
- 0.5 Tbsp sugar
- 1 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
First, we need to purge the scallops of any grit. Create a saltwater solution by dissolving a little salt in lukewarm water. Submerge the scallops in this saltwater to begin the purging process.
Step 2
To help the scallops purge effectively, cover the container with a dark cloth or bag. Let them sit in a dark place for about an hour. Afterward, use a soft brush to gently scrub and clean the scallop shells.
Step 3
Now, let’s steam the scallops. Add a small amount of water to a steamer or pot, along with a splash of soju (Korean rice wine) to help eliminate any ocean odor. Place the cleaned scallops on a steaming rack above the water, cover, and steam until cooked through.
Step 4
For this recipe, we’ll be using just the scallop meat, enough for about two servings. Once steamed, carefully extract the tender scallop meat from their shells.
Step 5
If you’re using freshly steamed scallops, this step isn’t crucial. However, if you’re using scallops that have been refrigerated, it’s best to trim away the dark innards, as they can sometimes impart a bitter taste.
Step 6
Now, let’s prepare the star of our bibimbap: the sauce! In a bowl, combine the soy sauce, gochugaru, minced garlic, cooking wine, plum extract, oligosaccharide, rice vinegar, black pepper, sugar, and perilla oil. Whisk everything together until the sugar and oligosaccharide are fully dissolved, creating a delicious sauce.
Step 7
Finely chop the Korean green chilies and cut the scallions into bite-sized pieces, roughly the same size as your scallop meat. Add the chopped scallions, chilies, and about 3-4 tablespoons of the prepared sauce to the scallop meat. Gently mix everything together to ensure the scallops are well-coated and seasoned.
Step 8
Remember to reserve a small portion of the chopped scallions and chilies, as well as some sauce. These will be added to the rice later, so it’s better to have extra than to run out.
Step 9
We’re almost there! In the same bowl used for the scallops (or a clean one), add the warm cooked rice. Incorporate the reserved scallions, chilies, and 1-2 tablespoons of the sauce. Mix everything well, adding more sauce if needed to reach your desired flavor. Transfer the bibimbap to a serving bowl, and your delicious Scallop Bibimbap is ready to be enjoyed!
