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Seafood Bibimbap (Tong-yeong Bibimbap) & Nakji Bibimbap: The Epic of Bibimbap - Part 2

Not many know there is an infinite number of bibimbap variations depending on the region and personal preferences. In our new 5 part series "The Epic of Bibimbap", we will explore the world of bibimbap you've never seen before. "Part 2: From the Depth of the Sea" presents Tong-yeong Seafood Bibimbap and Nakji (small octopus) Bibimbap
Ingredients
For seafood bibimbap
  Short grain rice 2 Cup (32 tbs), cooked, drained
For sea mustard (miyeok)- seafood bibimbap
  Sea mustard 7 Gram, soaked (Miyeok or Brown Seaweed)
  Chopped green onion 1 Teaspoon
  Minced garlic 1⁄2 Teaspoon
Prepare hijiki seaweed (tot-namul) for seafood bibimbap
  Hijiki seaweed 70 Gram (Tot-namul (fresh, frozen or dried))
  Coarse sea salt 1 Tablespoon (Salt rub and salt is washed away)
  Tofu 40 Gram, crush (soft or regular)
For shrimp- seafood bibimbap
  Shrimp 100 Gram
  Sesame oil 1 Teaspoon
  Salt 1 Pinch
  Black pepper 1 Pinch
For mussel - seafood bibimbap
  Mussel 100 Gram
For vegetable- seafood bibimbap
  Zucchini 30 Gram, julienned (Korean or regular)
  Radish 200 Gram, julienned
  Sesame oil 2 Teaspoon, divided
For clam broth- seafood bibimbap
  Kelp pieces 2
  Water 2 Cup (32 tbs)
  Clams 200 Gram
  Soy sauce for soup 1 Tablespoon (Gukganjang or regular soy sauce)
  Anchovy fish sauce 2 Tablespoon
  Minced garlic 1 Tablespoon
  Chopped green onion 1 Tablespoon
Serving for seafood bibimbap
  Red chili paste 1⁄4 Cup (4 tbs) (Optional)
  Sesame oil 1 1⁄3 Tablespoon
Topping for nakji bibimbap
  Radish sprouts 1⁄2 Ounce (or other green sprouts)
  Red leaf lettuce leaves 3 (or other salad greens)
  Perilla leaves 1⁄2 Ounce (Optional)
  Garlic chives 1⁄2 Ounce (Optional)
  Seaweed sheet 1⁄2 (dried and roasted) (Optional)
For nakji bokkeum
  Nakji bokkeum 3 Cup (48 tbs) (as needed)
  Cooked rice 2 Cup (32 tbs) (as needed)
  Sesame seeds 1 Teaspoon
Directions

For Seafood Bibimbap:
GETTING READY
1. Soak sea mustard (miyeok) in water for at least 3 hours or overnight. Wash thoroughly under cold water 2-3 times and let drain.
For Hijiki Seaweed (tot-namul):
2. Sprinkle salt over Hijiki seaweed and message for a minute to clean. Wash thoroughly 2-3 times and drain completely.
For Seafood:
3. In salted cold water, thaw mussels, clams, and shrimp. Rinse and drain well.

MAKING
For Clam Broth:
4. In a pot, boil kelp in water over medium flame for 15 minutes. Set aside. Use 1 cup of broth for cooking clam and remaining for seasoning.
5. In a pan, sauté clams over medium flame for 1 minute. Pour a cup of broth; add soy sauce, anchovy fish sauce, garlic, and green onion. Bring to a boil over medium flame. Set aside to serve as topping.
For Shrimp:
6. In a pan, sauté shrimp over medium flame for 1 minute with sesame oil, salt, and pepper.
For Mussels:
7. In a separate pan, sauté mussels for 1 minute or until cooked through over medium flame with sesame oil, salt, and pepper.
For Vegetable:
8. In a pan, sauté radish in sesame oil for 1 minute over medium flame. Add 1-2 tablespoon of clam broth and sauté for another minute. Set aside.
9. Now, sauté zucchini with 1 teaspoon sesame oil over medium flame for 1 minute and then season with 1-2 tablespoon clam broth. Cook for another minute.
For Sea Mustard (miyeok)
10. Season soaked sea mustard with 2-3 tablespoon clam broth, sesame oil, green onion, and minced garlic. Set aside.
For Hijiki Seaweed (tot-namul):
11. Blanch seaweed in salted boiling water for 1 minute, rinse in cold water and drain completely. Cut into bite size pieces and set aside.
12. Season with 2-3 tablespoon clam broth, sesame oil, chopped green onion, and minced garlic.
13. In a bowl, crush tofu with back of spoon and add it into the Hijiki seaweed mixture. Mix well.

FINALIZING
14. In a large bowl, place 1-2 cups of cooked rice. Arrange all topping on the rice so that contrasting colors are beside each other.

SERVING
15. Serve with red chili paste and sesame oil on the side.

TIPS
You can add other namuls like gosari (fernbrake), spinach, soybean sprouts, gaji (eggplant) etc.

For Nakji Bibimbap
GETTING READY
Prepare Topping:
1. Cut off the roots of radish sprouts, wash thoroughly under cold water and drain well.
2. Wash and dry the lettuce leaves and cut into bite size pieces.
3. Wash, dry, fold and cut perilla leaves into strips.
4. Wash, dry and cut garlic chives.
5. Cut seaweed into strips and set all the toping separately aside.

MAKING
6. Prepare Nakji bokkeum (small octopus).
7. Coat stone bowl with sesame oil and add rice. Cook on low heat until the crusty bottom is formed.

FINALIZING
8. Arrange all the topping over rice and sprinkle sesame seeds.

SERVING
9. Serve and enjoy!

TIPS
You can also prepare Kong namul (soybean sprouts) for topping.

Time for Seafood Bibimbap- Prep time=40 minutes, Inactive time=180 minutes, cooking time=40minutes.
Time for Nakji (Small Octopus) = Prep time= 40 minutes, Cook time=20 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Main Dish
Taste: 
Spicy
Method: 
Assembled
Ingredient: 
Seafood
Restriction: 
High Protein
Dish: 
Bibimbap
Servings: 
8

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Nutrition Rank

Nutrition Facts

Serving size

Calories 404 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 52.5 mg17.5%

Sodium 902.9 mg37.6%

Total Carbohydrates 54 g18%

Dietary Fiber 2.9 g11.6%

Sugars 3.5 g

Protein 20 g40%

Vitamin A 41.3% Vitamin C 23.6%

Calcium 7.2% Iron 43.3%

*Based on a 2000 Calorie diet

Seafood Bibimbap (Tong-yeong Bibimbap) & Nakji Bibimbap: The Epic Of Bibimbap - Part 2 Recipe Video