Korean Sea Squirt Mixed Rice
Fresh sea squirt is tossed with vinegared gochujang and sesame oil over warm rice for a bold seafood bibimbap. The sea squirt carries an intense, distinctive ocean flavor that fills the palate, tempered by the tangy sweetness of the sauce. Julienned cucumber and torn lettuce provide crisp contrast, while roasted seaweed flakes and sesame seeds add a nutty undertone. Mixing should happen right before eating to preserve the sea squirt's volatile aroma.
Adjust Servings
Instructions
- 1
Rinse sea squirt lightly in mild salt water and drain well.
- 2
Julienne cucumber and tear lettuce into bite-sized pieces.
- 3
Combine vinegared gochujang with half the sesame oil for sauce.
- 4
Add warm rice to bowls and top with vegetables and sea squirt.
- 5
Drizzle sauce, add seaweed flakes and sesame seeds, then mix gently.
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