Seafood Bibimbap that Koreans Eat! SIMPLE & INCREDIBLY DELICIOUS Bibimbap Recipe 🇰🇷부추 해물비빔밥

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Introduce the recipe and mention the use of garlic chives (puchu) and seafood.

Prepare 150 grams of garlic chives and rinse them in cold water.

Bring 4 cups of water to a boil in a small pot.

Once boiling, turn off the heat and add half a tablespoon of salt.

Hold the root end of the garlic chives and dunk them into the hot water, then set aside to cool.

Rinse the blanched chives in cold water and squeeze out excess moisture before placing them on a plate.

Using the same blanching water, add 400 grams of assorted seafood (shrimp, clams, squid) and 2 crushed garlic cloves.

Squeeze half a lemon into the pot with the seafood and cover with a lid, letting it sit for 8-10 minutes.

Check the clams; if they are open, the seafood is done. If not, let it sit for another 5 minutes.

Strain the seafood and rinse with cold water to cool it down.

Remove the lemon and garlic from the seafood pot.

Open the clams and remove the meat, using a butter knife if necessary.

Peel the shrimp by cutting down the middle and pulling the shell off, then chop into bite-sized pieces.

Cut the squid into bite-sized pieces as well and place all seafood into a bowl.

Season the seafood with a small pinch of salt, black pepper, crushed sesame seed salt, and a tiny drizzle of sesame oil (optional).

Add a small pinch of beef sogogi dashta (optional) to enhance flavor and mix the seafood.

Combine the cooked Korean brown and white rice with the blanched garlic chives in a bowl.

Create a mound of the seafood mixture on top of the rice and chives.

Add gochujang on top of the seafood and mix everything together.

Optionally, rip up some kim toasted seaweed and mix it in before serving with kimchi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens