Ocean’s Bounty: Chewy Sea Pineapple Bibimbap
How to Make Sea Pineapple Salad (Meochim) and Bibimbap
Indulge in the vibrant taste of the sea with ‘Sea Pineapple Bibimbap’! This dish features fresh sea pineapples (meongge) marinated in a savory and slightly spicy sauce, then mixed with rice. While delicious simply dipped in gochujang sauce, our marinated sea pineapple salad (meongge-jeot) is a true flavor explosion that pairs perfectly with rice. For an even deeper flavor, let the salad marinate in the refrigerator for a day before serving. Experience a refreshing taste of the ocean that will leave you wanting more!
Sea Pineapple Ingredients- 454g prepared sea pineapple
- 2 Tbsp Mirin (cooking wine)
- 1 tsp Salt
Marinated Sea Pineapple (Meochim) Sauce Ingredients- 20 cloves Garlic, minced (approx. 1 Tbsp)
- 1 small piece Ginger, minced (about the size of garlic)
- 1/2 hot chili pepper (like jalapeño), finely chopped
- 2 Scallions, finely chopped
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Maesil Extract (Plum Extract)
- 20 cloves Garlic, minced (approx. 1 Tbsp)
- 1 small piece Ginger, minced (about the size of garlic)
- 1/2 hot chili pepper (like jalapeño), finely chopped
- 2 Scallions, finely chopped
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Maesil Extract (Plum Extract)
Cooking Instructions
Step 1
Purchase prepared sea pineapples from your local Korean market, often found in the frozen section. If not using immediately, allow them to thaw slowly in the refrigerator. This helps preserve their natural flavor. (Note: This recipe uses Japanese sea pineapple, but we trust the packaging’s ‘radiation-free’ claim. We hope to see Korean-sourced products available soon.)
Step 2
The package typically contains about 13 sea pineapples. The exact number may vary depending on the size of the individual sea pineapples, as they are sold by weight.
Step 3
Reserve 2 sea pineapples for dipping in gochujang sauce. Cut the remaining sea pineapples into bite-sized pieces. Avoid cutting them too small to maintain a satisfying chewy texture.
Step 4
Place the cut sea pineapples into a large mixing bowl.
Step 5
Drizzle 2 tablespoons of Mirin (cooking wine) over the sea pineapples.
Step 6
Gently toss the sea pineapples with your hands to coat them with the Mirin. This step helps to eliminate any fishy odor and enhances their flavor.
Step 7
Set aside the 2 sea pineapples that will be served with gochujang sauce.
Step 8
For the main sea pineapple salad (meochim), add 1 teaspoon of salt to the remaining sea pineapples and gently mix again.
Step 9
Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld and deepen.
Step 10
Now, let’s prepare the ingredients for the marinated sea pineapple sauce. Finely mince 20 cloves of garlic and 1 small piece of ginger (similar in size to the garlic).
Step 11
You should have about 1 tablespoon of minced garlic and ginger. Finely chop 1/2 hot chili pepper (like jalapeño) and 2 scallions. These fresh aromatics will add a wonderful fragrance and kick to the dish.
Step 12
Combine the minced garlic, ginger, chopped chili pepper, and scallions in a small bowl.
Step 13
Add the remaining sauce ingredients: 2 tablespoons of Gochugaru (Korean chili flakes), 2 tablespoons of Fish Sauce, 1/2 tablespoon of Sugar, 1 tablespoon of Sesame Oil, and 1 tablespoon of Maesil Extract (Plum Extract).
Step 14
Mix all the sauce ingredients thoroughly until well combined, creating a flavorful marinade.
Step 15
Take the sea pineapples out of the refrigerator after their 30-minute marination with salt.
Step 16
Drain the sea pineapples thoroughly using a colander. Removing excess moisture is crucial for the sauce to adhere properly and not make the dish watery.
Step 17
Briefly rinse the sea pineapples under cold running water, gently agitating them. This helps to remove any remaining impurities and enhances their fresh, firm texture. Be careful not to rinse for too long, as this can wash away flavor.
Step 18
Drain the sea pineapples again in the colander, ensuring all water is removed. Tasting a piece at this stage reveals a delightful chewy and firm texture.
Step 19
Transfer the drained sea pineapples back into the mixing bowl.
Step 20
Pour the prepared savory and spicy sauce over the sea pineapples. Gently toss and mix, being careful not to break apart the delicate sea pineapples.
Step 21
Your delicious marinated sea pineapple salad (meongge-jeot) is now ready! It boasts a wonderfully chewy texture and a fresh oceanic aroma.
Step 22
Transfer the meongge-jeot to a glass container and refrigerate for one day to allow the flavors to mature. The thought of enjoying this with a bowl of hot rice tomorrow makes your mouth water!
Step 23
Prepare the reserved sea pineapples for dipping in gochujang sauce. They offer a taste of the fresh sea, as if just caught.
Step 24
Dipped in gochujang sauce, these sea pineapples are incredibly delicious! Having been lightly seasoned with Mirin and rinsed, they have no fishy taste and showcase the pure flavor of the sea.
Step 25
The marinated sea pineapple salad (meongge-jeot), which has rested for a day, will be transformed into a delightful bibimbap tomorrow. We’ll wait patiently for it to absorb all those wonderful flavors in the fridge.
Step 26
Finally, it’s time to enjoy the sea pineapple bibimbap! Start with a bowl of hot steamed rice. Top generously with shredded cucumber and carrot, finely chopped romaine lettuce, and plenty of crumbled roasted seaweed (gim) – this is essential for flavor! Finish with a good drizzle of sesame oil.
Step 27
Add a generous portion of the prepared marinated sea pineapple (meongge-jeot) over the rice. Sprinkle with toasted sesame seeds for a final touch.
Step 28
Behold, the appetizing Sea Pineapple Bibimbap is complete!
Step 29
Sea pineapples are simply delicious, no matter how you prepare them!
Step 30
Take a spoonful of the bibimbap, including a piece of sea pineapple, and it feels like diving into the cool, refreshing ocean. The chewy sea pineapple, crisp vegetables, savory sauce, and fragrant sea aroma create a truly wonderful Sea Pineapple Bibimbap. (Tip: Marinated sea pineapple salad (meongge-jeot) is best consumed within 3 days of making. It’s recommended to enjoy it fresh rather than over-aging it.)
