Rice Dishes

Dried Pollock Floss Bibimbap

Name: Dried Pollock Floss Bibimbap
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 210 g (1 cup) Cooked rice; 15 g Dried pollock (bugeo); 15 g (5 cm) Carrot; 15 g (5 cm) Korean zucchini; 100 g (2 eggs) Eggs; 15 g Bracken (gosari); 15 g (2) Shiitake mushrooms; 25 g (2 tbsp) Pond snails (urong); 5 g (1 tsp) Perilla oil; 5 g Baby greens; 5 g Edible flowers

북어비빔밥

Bibimbap topped with sautéed carrot, zucchini, bracken, shiitake and pond snails, egg strips, baby greens and fluffy dried pollock floss. The natural saltiness of dried pollock means no salt is needed, with aromatic shiitake, bracken and perilla oil adding flavor.

🇰🇷 A twist on Bibimbap — see the classic korean mixed rice bowl recipe →

📝 Step-by-Step Instructions

Julienne the carrot, shiitake and bracken into 5 cm lengths, and peel the zucchini in a spiral and julienne to 5 cm.

Cut the pond snails into thirds and stir-fry them with the vegetables in perilla oil. Separate the eggs, cook into thin sheets and slice.

Grind the dried pollock into floss. Put the rice in a bowl, arrange the toppings and finish with baby greens, edible flowers and pollock floss.

📊 Nutrition Facts (per serving)

157.4Calories (kcal)

14.7 gCarbs

7.2 gProtein

7.8 gFat

46.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.