Seafood Bibimbap a Veggie-filled Korean Rice Bowl

January 28, 2019

If you love all of the flavours in a traditional Bibimbap but don’t want to eat beef or pork this seafood version will satisfy your craving. The recipe can be easily adapted to ground turkey or tofu as well.

Seafood Bibimbap a Veggie-filled Korean Rice Bowl for people who don't eat beef or pork.

If you want a satisfying supper that the whole family can help prepare then you’ll love seafood Bibimbap.

It’s a bowl filled with rice, vegetables, a marinated protein of some sort (usually beef or pork), topped with a fried egg and spicy sauce. You can make it like a regular stir fry but the bowl format is more fun. And warm food served in a bowl is always comforting.

I have been playing with this recipe for a few years now. It certainly isn’t authentic but it sure is tasty. If you order Bibimbap at a restaurant it will include beef. I prefer it with salmon, ground chicken or shrimp. Tofu is an option too.

Bibimbap bowls have a lot of different pieces but after you have made the recipe once or twice it will become easier. Double the marinade and sauce recipes so you’ll have them on hand for the next time you make this dish.

This is a good recipe to serve family-style.

Place all of the components on the table, give everyone a big bowl and let them assemble their seafood Bibimbap bowl themselves. Pass the sauce to drizzle over the top.

Look for Sambal Oelek or gochujang (chili paste) in the international foods section at the grocery store or your local Asian market. These are versatile chili pastes and can be used in all sorts of recipes any time you’d like a little heat.

Seafood Bibimbap

Recipe by Bridget OlandCourse: Fish and SeafoodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

Marinade
3 Tbsp. soy sauce or tamari
1 Tbsp. water
½ Tbsp vinegar
6 scallions, sliced
1-2 cloves garlic, minced
1 Tbsp. sesame oil
½ apple or pear, peeled and grated
1 Tbsp. molasses
Pinch of chili flakes
Sauce
1 Tbsp. Sambal Oelek or gochujang (chili paste)
1 Tbsp soy sauce or tamari
1 Tbsp. sesame oil
1 tsp. vinegar
1 Tbsp. molasses
1 Tbsp. toasted sesame seeds
The rest
1 lb protein (shrimp, wild salmon, ground chicken, firm tofu)
Grated vegetables (carrots, zucchini…)
Slivered cabbage, bokchoy…
Julienned sweet peppers
Cooked rice (brown or white)
4 eggs

Directions

Blend your marinade ingredients and let your protein marinate for 15-30 minutes.
Whisk together the sauce ingredients.
Warm your rice and prep your vegetables.
In a large saute pan over medium heat, cook your protein (in the marinade if you’re using ground chicken).
At the same time, in a separate pan, fry your eggs.
When the eggs and protein are cooked, assemble the bowls with the rice on the bottom and the fried egg on top. Or place everything in serving dishes on the table and let people assemble their own bowls.
Drizzle the sauce over top.