Scallop and Bean Sprout Rice Bowl: A Delightful Korean Dish
How to Prepare Scallops and Make a Delicious Scallop Bean Sprout Rice Bowl
Enjoy a flavorful rice bowl featuring tender scallops, rich in amino acids like lysine and threonine. This dish is not only nutritious but also incredibly satisfying.
Main Ingredients- 1/2 bunch (approx. 50g) bean sprouts
- 2 scallops (adjust to size)
- 1/2 medium onion
- 3 stalks fresh chives
- 1 Tbsp cooking sake (mirin or similar)
- 2 bowls cooked rice
Bean Sprout Seasoning- 1 tsp sesame oil
- Pinch of salt (to taste)
Scallop Braising Sauce- 1 tsp soy sauce
- 1 tsp corn syrup (or sugar)
- 2 Tbsp water
- 1 tsp sesame oil
- Pinch of salt (to taste)
Scallop Braising Sauce- 1 tsp soy sauce
- 1 tsp corn syrup (or sugar)
- 2 Tbsp water
Cooking Instructions
Step 1
Begin by preparing your fresh scallops. If purchased from a market, they might already be partially cleaned, making your task easier.
Step 2
Carefully remove the thin, tough membrane that surrounds the edges of the scallop. Removing this will ensure a tender and pleasant texture.
Step 3
Scallops have several parts: separate the tender ‘adductor muscle’ (the main white part), the slightly tougher ‘wing’ part, and the ‘foot’. Discard the dark or opaque internal organs found inside. (Note: Some people use the organs for broth, but if you have sensitive eaters or are cautious, it’s best to remove them.)
Step 4
Wash the separated scallop parts thoroughly by rubbing them with a generous amount of flour. The flour will absorb impurities and any slimy residue, leaving the scallops clean. (Optional: You can also rinse them with coarse salt once before using flour for an extra clean result.)
Step 5
After washing, drain the scallops well. You can use them immediately or portion them and freeze for later use. Frozen scallops add a wonderful depth of flavor to dishes like soybean paste stew.
Step 6
For the rice bowl, slice the scallops into bite-sized pieces, as if making a thin fillet. Place the sliced scallops in a small bowl and marinate with 1 tablespoon of cooking sake for a few minutes to remove any fishy odor and tenderize them.
Step 7
Rinse the bean sprouts under running water to remove any dirt or debris. Bring a pot of water to a boil, add the bean sprouts, cover, and blanch for 1-2 minutes. Be careful not to overcook them, as they can become mushy.
Step 8
Drain the blanched bean sprouts and place them in a bowl. Add 1 teaspoon of sesame oil and a pinch of salt, then gently toss to combine. Adjust the seasoning to your preference.
Step 9
In a small saucepan, combine 1 teaspoon of soy sauce, 1 teaspoon of corn syrup (or sugar), and 2 tablespoons of water. Stir well and bring to a simmer over medium heat to create the braising sauce.
Step 10
Once the sauce begins to boil, add the marinated scallops. Cook over medium-low heat, allowing the scallops to braise and absorb the flavors of the sauce.
Step 11
Add the thinly sliced onion and chives (cut into approximately 3-4 cm lengths) to the pan with the scallops. Continue to cook gently for another 1-2 minutes, until the onions are translucent and the chives are just wilted. Avoid overcooking to maintain a pleasant texture.
Step 12
Spoon the seasoned bean sprouts generously over the warm cooked rice.
Step 13
Finally, arrange the beautifully braised scallops, onions, and chives on top of the bean sprouts. Your delicious Scallop and Bean Sprout Rice Bowl is ready to be enjoyed!
