Squid and Sprout Bibimbap: A Healthy Bowl Full of Freshness
Squid and Sprout Bibimbap: A Healthy Bowl Full of Freshness
Spicy and sweet squid meets crisp sprouts for a tantalizing bibimbap.
Forget the ordinary squid stir-fry! This is a special squid bibimbap packed with fresh, vibrant sprouts for incredible texture and nutrition. The fresh ingredients come together for a rich flavor, and the sprouts balance the spiciness, making it a delight for everyone. Brought to you by Man-gae Recipe, the world of recipes.
Essential Ingredients- 1/2 squid (use fresh squid)
- 1 handful of bean sprouts (wash thoroughly)
- 2 bowls of warm rice (freshly cooked rice is best)
- 1/4 carrot (thinly julienned)
- 2 handfuls of sprouts (you can use a variety of your choice)
- 1 Tbsp sesame oil (for a nutty aroma)
- A pinch of sesame seeds (for garnish)
Seasoning Ingredients- 1 Tbsp gochujang (Korean chili paste – the base for spiciness)
- 1/2 Tbsp sugar (to adjust sweetness)
- 1 Tbsp cooking wine (like mirin – to remove squid odor and add umami)
- 1 Tbsp soy sauce (for deep flavor)
- 1/2 Tbsp gochugaru (Korean chili flakes – for heat and color)
- 1/2 Tbsp oligosaccharide (for gloss and mild sweetness)
- 1/2 Tbsp minced garlic (to enhance flavor)
- 1 Tbsp gochujang (Korean chili paste – the base for spiciness)
- 1/2 Tbsp sugar (to adjust sweetness)
- 1 Tbsp cooking wine (like mirin – to remove squid odor and add umami)
- 1 Tbsp soy sauce (for deep flavor)
- 1/2 Tbsp gochugaru (Korean chili flakes – for heat and color)
- 1/2 Tbsp oligosaccharide (for gloss and mild sweetness)
- 1/2 Tbsp minced garlic (to enhance flavor)
Cooking Instructions
Step 1
First, let’s prepare the ingredients. Wash the carrot thoroughly under running water, peel it, and then julienne it thinly. Clean the squid, remove the innards and cartilage, and cut it into bite-sized pieces. Cutting the squid not too thick will help it absorb the seasoning well and improve its texture.
Step 2
The key to a delicious bibimbap is the sauce! In a small bowl, combine 1 Tbsp gochujang, 1/2 Tbsp sugar, 1 Tbsp cooking wine, 1 Tbsp soy sauce, 1/2 Tbsp gochugaru, 1/2 Tbsp oligosaccharide, and 1/2 Tbsp minced garlic. Stir well with a spoon until everything is evenly mixed and the sauce is smooth. Ensure there are no lumps.
Step 3
Now, add the prepared sauce to the squid and mix gently. Ensure the sauce coats the squid evenly. Marinating the squid beforehand will allow the flavors to penetrate deeply, making it even more delicious. Let it marinate for about 5 minutes.
Step 4
To maintain a crisp texture, we’ll blanch the bean sprouts. Bring a generous amount of water to a boil in a pot with a pinch of salt (about 1/2 tsp per cup of water). Once boiling, add the washed bean sprouts and blanch for just 1 minute. Be careful not to overcook them, as they will become mushy. Immediately rinse the blanched bean sprouts in cold water and squeeze out excess moisture.
Step 5
It’s time to stir-fry the julienned carrots. Heat a lightly oiled pan over medium heat. Add the julienned carrots, a pinch of salt, and a pinch of pepper. Stir-fry for 2-3 minutes, keeping them crisp. Stir-frying the carrots will bring out their sweetness and make them softer.
Step 6
Now, let’s stir-fry the marinated squid. Heat a lightly oiled pan over medium heat. Add the marinated squid and stir-fry quickly for 2-3 minutes. Squid can become tough if overcooked, so it’s important to cook it rapidly over high heat. Once the squid turns white and is slightly cooked, turn off the heat.
Step 7
Finally, the completion stage! In a bowl with warm rice, artfully arrange the prepared bean sprouts, stir-fried carrots, and stir-fried squid. Top generously with fresh sprouts, and drizzle with 1 Tbsp of nutty sesame oil and a pinch of sesame seeds for a beautiful presentation. Before mixing, combine all ingredients thoroughly with chopsticks or a spoon, and enjoy your delicious Squid and Sprout Bibimbap!
