Bibimbap In Seoul: Squid & Tobiko Roe Bibimbap
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15 minutes prep time
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0 minutes cook time
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Easy
A light salad bibimbap is the perfect lunch in Seoul's hot summers. This squid bibimbap was one of the highlights of a week's visit to Seoul, served at Gukbap - a restaurant heaving with office workers at lunch time.
The salad sates desires for healthy raw vegetables, tobiko roe provides creamy contrast to the squid, and the vinegared gochujang brings warmth and acidity to lift the dish.
For the bibimbap Serves: 1
- Handful of bean sprouts, blanched
- Handful of baby leaves
- 1 carrot, grated or in julienne slices
- 1 sheet nori seaweed, cut into strips
- 100g raw sashimi grade squid cut into cubes, or squid lightly seared
- 1 tbsp tobiko roe
- 1 tbsp white sesame seeds
Garnishes, in separate dishes
- 70g sushi rice, cooked
- 1 egg, fried
- 1-2 tbsp vinegared gochujang
- Bowl of miso soup with wakame seaweed
- Kimchi
Method
- Assemble the bibimbap ingredients into a metal bowl, and lay out the individual garnishes at the table.
- Add the rice, egg and vinegared gochujang to the bibimbap and mix well. Eat accompanied by the miso soup and kimchi
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