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Bibimbap Recipe 4 - Tong-yeong Seafood Bibimbap
통영 비빔밥

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bibimbap
healthy
nut free
pescetarian
prep time: 
40 min
inactive time: 
180 min
cooking time: 
40 min
total time: 
260 min

Try this traditional yet exotic bibimbap, drawn from the depths of the sea! Tong-yeong bibimbap originates from a beautiful marine city, Tong-yeong which is famous for the abundance of fresh seafoods and sea plants.

Delicious seafoods are wonderfully complemented by crunchy sea plants and various vegetables seasoned with clam broth.
You can modify the recipe by using your favorite seafood and vegetables. Also, you can pick a few toppings you like to simplify the recipe.

You can buy bibimbap ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US

main ingredients

2 cups  Rice, white short grain 쌀
4 ozMussel 홍합
7 ozClam 조개살
4 ozShrimp 새우
½ ozSea Mustard (Miyeok or Brown Seaweed) 미역 (dried)
2 ozTot-namul (Hijiki Seaweed) 톳나물 (fresh, frozen or dried)
½ Zucchini, Korean (Grey Squash) 애호박 (or regular zucchini)
7 ozKorean Radish 무
1⅓ tbsSesame Oil 참기름
2 tspChopped Green Onion 다진파
1 tspGarlic (minced) 다진 마늘
1 ozTofu, Soft or regular (for stew) 두부 (찌개용)
1⅔ tbsCoarse Sea Salt 굵은 소금 (to clean tot-namul, optional)

for clam broth

2 piece(s)Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마
2 cups  Water 물
2 tbsAnchovy Fish Sauce 멸치액젓
1 tbsSoy Sauce for Soup (Gukganjang) 국간장  (or regular soy sauce)
1 tbsGarlic (minced) 다진 마늘
1 tbsChopped Green Onion 다진파

to serve on the side

¼ cupGochujang (Hot Pepper Paste) 고추장 (optional)
1⅓ tbsSesame Oil 참기름 (optional)
Ingredients Notes: 

You can buy bibimbap ingredients online here.

           
tips: 

Don’t be overwhelmed! You can choose a few toppings you like.
When it comes to bibimbap, there is no one original recipe. In general, Tong-yeong bibimbap includes seafood, a variety of seaweeds and vegetable namuls. You can use your favorite seafood and seaweed and add a couple of vegetable namul’s such as doraji (platycodon) namul, eggplant namul, zucchini namul, chui namul, radish and many more.

When choosing toppings, consider balance in taste, texture and color.
Taste: For pleasant bitterness add toppings like doraji (platycodon root) namul, bom namul, chui namul and san namul.
For sweetness, add carrots or zucchini.
Texture: If you like a bit of a mushy texture you can add zucchini and mushrooms, whereas things like platycodon are more crunchy.
Color: You want to use a variety of colors to create a beautiful and contrasting array. (For example, if you have spinach perhaps you don't need to use two other greens. You want different colors like red, white, brown, etc.) When you arrange the ingredients, try to put contrasting colors next to each other, and similar colors as far apart as possible.

You can buy Korean dried vegetables online here.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Soak seaweeds

Soak 7g of dried miyeok (sea mustard) in water for at least 3 hours. Overnight is ideal! If you are using dried tot-namul. Do the same.

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1

Soak miyeok (sea mustard)

image: clock.png 180 min

2. Thaw seafood

Thaw shrimp, mussels and clams in cold salt water (1 tsp of coarse salt for 2 cups of water) if you are using frozen seafood.

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2

Thaw seafood in salt water

image: clock.png 180 min

3. Rinse seafood

Rinse shrimp, mussels and clams separately. Drain water completely in a strainer.

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3

Rinse seafood

Drain completely

4. Cook rice

Don’t forget to cook rice before you start. See how to cook rice in a pot or how to cook rice using rice cooker .

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4

Cook rice

5. Prepare garlic and green onions

Peel and mince 4-5 cloves of garlic and finely chop 3 green onions.

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5

Mince 4-5 cloves garlic

Chop 3 green onions

6. Make kelp broth

Boil 2 cups of water with 2-3 pieces of kelp on medium heat for at least 15 minutes. You will need about 1 cup of kelp broth to make the clam broth for seasoning vegetables.

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6

Boil

  • 2 cups water
  • 2-3 pieces kelp

7. Make clam broth

Sauté clams for 1 min on high heat. Add 1 cup of kelp broth made in the previous step, 2 tablespoons of anchovy fish sauce, 1 tbs gukganjang, 1 tablespoon of minced garlic and 1 tablespoon of chopped green onions. Bring it to boil and cook on medium heat for 2-3 minutes. Keep the clams for toppings and set aside the broth to season vegetables.

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7

Sauté clams

  • High Heat image: highheat.png image: clock.png 1 min

Add

  • 1 cup kelp broth
  • 2 tbs anchovy fish sauce
  • 1 tbs gukganjang
  • 1 tbs minced garlic
  • 1 tbs green onions

Bring to boil

Cook Med Heat image: medheat.png image: clock.png 3 min

8. Rinse miyeok

Rinse miyeok (sea mustard) thoroughly 2-3 times and drain completely in s trainer.

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8

Rinse 2-3 times

Drain

9. Clean tot-namul

Rub tot-namul with 1 tablespoon of coarse salt for a minute.

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9

Clean tot-namul

  • 1 tbs coarse salt

10. Rinse tot-namul

Rinse tot-namul thoroughly 2-3 times and drain completely in s trainer.

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10

Rinse 2-3 times

Drain

11. Blanch tot-namul

Boil water in a pot with a pinch of salt. Blanch tot-namul in boiling water until it turns green (1-2 mins). Rinse in cold water and drain completely in a strainer.

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11

Blanch tot-namul

  • in boiling water
  • a pinch of salt

High Heat image: highheat.png image: clock.png 1 min

Rinse in cold water

Drain

12. Prepare radish & zucchini

Peel and wash 200g of Korean radish. Wash ½ zucchini.

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12

Peel & wash

  • 200g radish

Wash

  • ½ zucchini

13. Julienne

Julienne the radish and zucchini.

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13

Julienne

  • radish
  • zucchini

14. Sauté radish

Sauté julienned radish with 1 teaspoon of sesame oil for 1 minutes on medium heat. Add 2 tablespoon of the clam broth made in the previous step and cook on medium heat for another minute. The amount of clam broth may vary depending on the saltiness of anchovy sauce and clams you used. Taste it and add less or more to your liking.

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14

Sauté radish

Med Heat image: medheat.png image: clock.png 1 min

  • 1 tsp sesame oil

Add

  • 2 tbs clam broth

Cook Med Heat image: medheat.png image: clock.png 1 min

15. Sauté zucchini

Sauté julienned zucchini with 1 teaspoon of sesame oil for 1 minutes on medium heat. Add 2 tablespoon of the clam broth made in the previous step and cook on medium heat for another minute. The amount of clam broth may vary depending on the saltiness of anchovy sauce and clams you used. Taste it and add less or more to your liking.

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15

Sauté zucchini

Med Heat image: medheat.png image: clock.png 1 min

  • 1 tsp sesame oil

Add

  • 2 tbs clam broth

Cook Med Heat image: medheat.png image: clock.png 1 min

16. Season miyeok

In a large bowl, season miyeok (sea mustard) with 2-3 tablespoons of clam broth, 1 teaspoon of sesame oil, 1 teaspoon of chopped green onions and ½ teaspoon of minced garlic.

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16

Season miyeok

  • 2-3 tbs clam broth
  • 1 tsp sesame oil
  • 1 tsp chopped green onions
  • ½ tsp minced garlic

17. Crush tofu

Crush 50g of tofu with soybean sprouts with a spoon or fork.

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17

Crush 50g tofu

18. Season tot-namu

In a large bowl, season miyeok (sea mustard) with crushed tofu, 2-3 tablespoons of clam broth, 1 teaspoon of sesame oil, 1 teaspoon of chopped green onions and ½ teaspoon of minced garlic.

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18

Season miyeok

  • crushed tofu
  • 2-3 tbs clam broth
  • 1 tsp sesame oil
  • 1 tsp chopped green onions
  • ½ tsp minced garlic

19. Make other namul (optional)

You can add other namuls you like such as gosari (fernbrake) namul, spinach namul, soybean sprouts namul, gaji (egg plant) namul, etc. See all namul recipes here.

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19

Make other namul

20. Heat stone bowls (optional)

Coat 4 stone bowls with vegetable oil or sesame oil and place a bed of rice (short grain rice/sticky rice) at the bottom of stone bowls and leave them on LOW heat for 15-20 min (or until golden brown crust is formed at the bottom). This is optional. You can just place rice without heating it up. You can use a brass bowl or any other large bowl if you like.

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20

Coat stone bowl with oil

Place a bed of rice

Low Heat image: lowheat.png image: clock.png 15 min

(golden brown crust)

21. Top with ingredients

Arrange toppings in each bowl so that contrasting colors are beside each other. You don’t have to completely fill up the bowl. Bibimbap bowls are big so people can mix the content without making a mess. If you are a small eater, use a smaller amount of rice. Sometimes a raw egg yolk is added in the center but it is optional.

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21

Top with ingredients

22. Serve and enjoy

Serve with gochujang (Korean red chili paste) and sesame oil on the side. To enjoy the dish, add red chili paste and sesame oil to your liking and mix everything well. You can kick it up a notch by making a special sauce instead of plain red chili paste (Go-Chu-Jang). See bibimbap sauce or bibimbap sauce with beef for the recipes.

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22

Serve on the side

  • red chili paste
  • sesame oil