Chewy Whelk and Fragrant Chives Bibimbap
Chewy Whelk and Fragrant Chives Bibimbap
[10-Minute Super Simple Nourishing Meal] The Easiest Whelk and Chives Bibimbap You’ll Ever Make!
As the weather fluctuates between cold and warm, it’s the perfect time to boost your immunity with simple, fuss-free dishes. This whelk and chives bibimbap is a quick 10-minute recipe that doesn’t compromise on flavor or nutrition – it’s my absolute favorite simple meal! Let’s whip this up and embrace March feeling energized. Guaranteed to bring back even the most absent appetite!
Main Ingredients- Canned Whelk 1/2 can (drain the liquid)
- Fresh Chives 10 stalks
- Scallion 1 stalk
- A little cooking oil for scallion oil
- Cooked Rice 1 serving
Seasoning Sauce (Generous Amount)- Soy Sauce 1 ladleful
- Kelp Broth 1/3 ladleful (or water)
- Sesame Oil 1/2 teaspoon
- Gochugaru (Korean chili flakes) to taste
- Sesame seeds to taste
- Chili pepper 1-2 (or Korean green chili pepper – optional, can be omitted)
- Carrot a little (or red colored vegetable – optional, can be omitted)
- Gochujang (Korean chili paste) 1 tablespoon (adjust to your preference)
- Soy Sauce 1 ladleful
- Kelp Broth 1/3 ladleful (or water)
- Sesame Oil 1/2 teaspoon
- Gochugaru (Korean chili flakes) to taste
- Sesame seeds to taste
- Chili pepper 1-2 (or Korean green chili pepper – optional, can be omitted)
- Carrot a little (or red colored vegetable – optional, can be omitted)
- Gochujang (Korean chili paste) 1 tablespoon (adjust to your preference)
Cooking Instructions
Step 1
1. First, lightly oil a pan and add finely chopped scallions. Sauté over medium-low heat to create flavorful scallion oil. The key is to let the scallion’s aroma infuse into the oil.
Step 2
2. Drain the liquid from the canned whelks and cut them into bite-sized pieces (about half the size of the can). Add the cut whelks to the pan with the scallion oil and stir-fry lightly. Avoid overcooking, as it can make them tough. Just coat them with the scallion oil for about 1-2 minutes to remove any raw smell.
Step 3
3. Wash the fresh chives thoroughly under running water and pat them dry. Cut them into about 3-4 cm lengths. If there’s excess moisture, lightly press them with a paper towel to remove it, ensuring the bibimbap doesn’t become watery.
Step 4
4. Now, let’s make the delicious sauce! Combine soy sauce, kelp broth (or water), sesame oil, gochugaru, sesame seeds, and gochujang (if using) in a bowl. Mix well. For added flavor and texture, finely chopped chili peppers (like Cheongyang or Korean green chilies) and shredded carrots can be added to the sauce. (These are optional, so feel free to omit them or substitute with other colorful vegetables.)
Step 5
5. Place the cooked rice in a bowl. Top it generously with the sautéed whelks, prepared chives, and the flavorful sauce. Mix everything together well. Gently mix with chopsticks or a spoon to avoid mushing the ingredients. For an aesthetically pleasing presentation, carefully invert the bowl onto a plate to create a beautiful mound! Even simple dishes can be elevated with a little plating flair.
Step 6
Voila! Your tempting whelk and chives bibimbap is ready. The chewy texture of the whelks combined with the fragrant aroma of the chives creates a flavor explosion that will bring back even the most dormant appetite. It’s so delicious, you might find yourself reaching for an extra bowl of rice!
