Aromatic Sea Squirt Bibimbap
Fragrant Sea Squirt Bibimbap Bursting with Vegetables and the Flavor of the Sea
Do you love sea squirts? I absolutely adore seafood like sea squirts and sea cucumbers! As the weather gets cooler, it’s the perfect time to enjoy some sea squirts. I recently had a seafood feast at home with sea squirts, sea cucumbers, and abalone. But I just couldn’t resist the craving for sea squirt bibimbap! Instead of buying lots of new ingredients, I decided to keep it simple and mix it with the vegetables I had at home, along with fresh, prepped sea squirts. The result was incredibly delicious, earning a big thumbs-up from my husband! I made a tangy gochujang sauce and mixed everything together. It turned out so fresh and incredibly tasty! You don’t need many special ingredients – just various fresh vegetables and, of course, fresh sea squirts. They’re a perfect match! I’ll also show you how to prepare sea squirts. Try making sea squirt bibimbap with fresh sea squirts! Adding sea cucumber makes it even better with its delightful chewy texture.
Ingredients
- 1 handful of sea squirts (about 100-150g)
- A little sea cucumber for a chewy texture (optional)
- 5-6 stalks of green onions
- A pinch of shredded seaweed (gim)
- 5 fresh lettuce leaves
- 5 fragrant perilla leaves
- 1 Tbsp sesame oil
- 1 bowl of freshly cooked rice per person
Tangy Gochujang Sauce
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 1 Tbsp corn syrup (oligo-dang) or honey
- 2 Tbsp sugar
- 1 Tbsp sesame seeds
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 1 Tbsp corn syrup (oligo-dang) or honey
- 2 Tbsp sugar
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Prepare the fresh sea squirts. Slightly trim the pointed end of the sea squirt with scissors.
Step 2
Cut off the thicker part of the shell where the red flesh is located into bite-sized pieces. Aim for a thickness that is easy to eat.
Step 3
Cut off and discard the hard root part of the sea squirt.
Step 4
Using scissors, make a long cut along the belly side of the sea squirt to open it up.
Step 5
Carefully remove the thin innards visible through the opening. Then, gently pull the sea squirt flesh away with your fingers; it should separate easily from the shell.
Step 6
Sea squirts are naturally filled with saltwater and can be quite salty. Gently rinse the sea squirt flesh in cold water. This helps to reduce the saltiness and remove any impurities. 🙂
Step 7
Slice the cleaned sea squirts into desired pieces. If you prefer a chewier texture, cut them into larger chunks. If you like a softer texture, slice them thinly. Adjust according to your preference.
Step 8
Utilize any vegetables you have at home! Incorporating ingredients like onions, carrots, cucumbers, or sprouts will make your bibimbap even more vibrant. Thinly slice the lettuce, perilla leaves, and green onions.
Step 9
Prepare freshly cooked rice and let it cool slightly. Very hot rice can cook the other ingredients. Place the slightly cooled rice in a bowl, then artfully arrange the sliced vegetables around the edges of the rice, leaving the center empty.
Step 10
Let’s make the delicious and tangy gochujang sauce. While a 1:1 ratio of gochujang to vinegar is common, you can add more vinegar for a tangier taste if you prefer. Mix all the sauce ingredients together until well combined. I’ve omitted minced garlic and sesame oil for a cleaner flavor profile. 🙂
Step 11
Generously place the sliced sea squirts on top of the prepared rice. For an added textural element, consider adding the sliced sea cucumber you prepared. The delightful chewy bite of the sea cucumber will elevate your sea squirt bibimbap to another level. This combination is truly a stroke of genius!
Step 12
Finally, drizzle a tablespoon of sesame oil over everything and generously sprinkle with shredded seaweed to finish. Voilà! Your delicious sea squirt bibimbap, filled with the aroma of the sea, is now complete. Enjoy mixing and eating! 🙂
