Spicy & Chewy Scallop Bulgogi
A Simple Yet Impressive Dish: Spicy and Chewy Scallop Bulgogi
The delightful encounter of scallops and gochujang! This simple yet impressive dish is perfect for enjoying at home. Try this spicy and chewy scallop bulgogi!
Main Ingredients
- Frozen scallops, 4-5 pieces (approx. 90g)
- Lemon (optional), a little
- Pine nuts (optional), a little
Scallop Marinade
- Gochujang (Korean chili paste), 1 Tbsp
- Grapeseed oil, 1 Tbsp
- Maesilcheong (Korean plum syrup), 1 Tbsp
- Gochugaru (Korean chili powder), 1/2 Tbsp
- Mirin (rice wine), 1/2 Tbsp
- Soy sauce, 1/2 Tbsp
- Minced garlic, 1/2 tsp
- Gochujang (Korean chili paste), 1 Tbsp
- Grapeseed oil, 1 Tbsp
- Maesilcheong (Korean plum syrup), 1 Tbsp
- Gochugaru (Korean chili powder), 1/2 Tbsp
- Mirin (rice wine), 1/2 Tbsp
- Soy sauce, 1/2 Tbsp
- Minced garlic, 1/2 tsp
Cooking Instructions
Step 1
Slice the frozen scallops into approximately 0.5cm thick pieces. In a small bowl, combine all the marinade ingredients and mix well with chopsticks or a spoon to create the sauce. Ensure the gochujang is smoothly incorporated without lumps.
Step 2
Add the sliced scallops to the prepared marinade and gently toss to coat them evenly. Let them marinate for about 5 minutes to allow the flavors to penetrate.
Step 3
Line a multi-purpose baking pan with parchment paper, place a wire rack on top, and arrange the marinated scallops on the rack. Leave a little space between each scallop so they don’t stick together.
Step 4
Turn the function dial to ‘Oven’ mode, then turn the time/weight dial to set the temperature to 200°C (392°F) and cook for 10 minutes. Keep an eye on the scallops to prevent burning. They should be slightly browned on the outside and tender inside.
Step 5
Arrange the cooked scallop bulgogi on a serving plate. Drizzle with any remaining sauce, garnish with thin lemon slices, and sprinkle with crushed pine nuts. Enjoy this impressive dish as a meal or a delightful snack!
