Fresh Sea Squirts (Monggae) Bibimbap with Special Seaweed Sauce
Fresh Sea Squirts (Monggae) Bibimbap with Special Seaweed Sauce
Easy Sea Squirt Bibimbap Recipe with a Unique Seaweed Sauce
Introducing a super simple Sea Squirt Bibimbap made with fresh sea squirts and a special seaweed sauce. This delicacy whets the appetite with the tangy taste of the sea and the savory sauce. Instead of the usual spicy vinegar sauce (cho-jang), enjoy a richer flavor with our unique seaweed-based sauce. Anyone can easily make this dish with just sea squirts and seaweed!
Main Ingredients- 1.5kg prepared sea squirts (1kg of fresh sea squirts plus 500g extra)
- 2 handfuls of fresh salad greens
- 2 handfuls of fragrant crown daisy (minari)
- 10 sheets of dried seaweed (gim)
Special Seaweed Sauce- 1/2 cup soy sauce (approx. 120ml)
- 1/2 cup olive oil (approx. 120ml)
- 1 tsp ginger syrup (approx. 5ml)
- 1 tsp sesame oil (approx. 5ml)
- A pinch of toasted sesame seeds (for garnish)
- 1/2 cup soy sauce (approx. 120ml)
- 1/2 cup olive oil (approx. 120ml)
- 1 tsp ginger syrup (approx. 5ml)
- 1 tsp sesame oil (approx. 5ml)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
We’ve prepared 1.5kg of fresh sea squirts, purchased with the shells on. 1kg seemed a bit insufficient for two people, so we bought an additional 500g. After cleaning and preparing them, rinse the sea squirts once more under running water and drain thoroughly to remove excess moisture.
Step 2
Prepare your salad greens. Lettuce or cabbage works well, but I’m using tender baby greens and adding plenty of fragrant crown daisy (minari) for extra flavor. Trim the crown daisy and chop it into roughly 2-3 cm pieces.
Step 3
Gently rinse the baby greens under cold water and shake off any excess moisture before setting them aside. Using a variety of greens will add more diverse textures and colors to your dish.
Step 4
Take the 10 sheets of dried seaweed and toast them lightly over low heat, turning them occasionally until they become crispy but not burnt. Once cooled, roughly crumble the seaweed sheets and place them into a blender.
Step 5
Add 1/2 cup of olive oil, 1/2 cup of soy sauce, and 1 teaspoon of aromatic ginger syrup to the blender with the crumbled seaweed. Blend briefly until combined. A quick ‘whizz~’ should do it.
Step 6
My blender is a bit small, which was a minor challenge, but this is how you can easily make a special seaweed sauce! (If you don’t have a blender, you can put the crumbled seaweed in a plastic bag, crush it further, and then mix with the other ingredients.)
Step 7
Taste the finished seaweed sauce, and you’ll be amazed by its savory depth! It’s a magical sauce that will elevate the flavor of your sea squirt bibimbap.
Step 8
Serve warm rice in a bowl. You can place the ingredients directly on top of the rice, or for an even tastier experience, mix the rice with the seaweed sauce first before adding the toppings.
Step 9
Arrange the prepared sea squirts and vegetables attractively on top of the rice in the bowl. The colorful ingredients create a visually appealing and appetizing dish.
Step 10
Arrange the salad greens around the edges of the bowl. The crisp texture of the fresh vegetables complements the soft texture of the sea squirts beautifully.
Step 11
Now, artfully place the fresh sea squirts on top. With the generous amount of sea squirts, the dish looks even more appetizing. Feel free to add more seaweed sauce to taste and mix everything together for an even richer flavor. Enjoy your meal!
