Main ingredients 🥩
scallopsbuckwheat noodlesgochugarusugarminced garliclime juicesesame oilgreen onionred chili peppergarlicchiveswasabisparkling wine
Striker Chef's Spicy Scallop Bibim Memil-myeon
A summer specialty buckwheat noodle dish featuring umami-packed scallop broth and a spicy-sour sauce that captivates the palate.
🙋 Recommended for
- ⭐ Those who want a special, premium seafood noodle dish instead of ordinary mixed noodles
- ⭐ Those looking to stimulate lost summer appetite with spicy, tangy flavors that are both bold and refreshing
Ingredients needed 🛒2 servings
- scallops 1kg
- buckwheat noodles for 2 servings
- sparkling wine as needed
- gochugaru 4 tbsp
- sugar 1 tbsp
- minced garlic 1 tbsp
- lime juice as needed
- sesame oil 2 drizzles
- green onion a little
- red chili pepper a little
- garlic a little
- chives a little
- wasabi to taste
Recipe 🍳
- Pour enough sparkling wine into a pot to cover the bottom, add the scallops, cover, and steam over high heat for about 3 minutes.
- As soon as the scallops open, remove them immediately, then boil down the remaining scallop broth in the pot until it thickens and becomes deeply savory.
- Cook the buckwheat noodles in boiling water for about 4 minutes, then rinse thoroughly under cold water and drain completely.
- To the reduced scallop broth, add gochugaru, sugar, minced garlic, and lime juice, and mix well to make a spicy-sour sauce.
- Add the desired amount of sauce to the drained noodles, drizzle with sesame oil, and toss well.
- Place the seasoned noodles in a bowl and arrange the steamed scallops on top for a pojangmacha (street food) vibe.
- Garnish with chopped green onion, red chili pepper, chives, sliced garlic, and wasabi, then lightly drizzle with sesame oil once more to finish.
- Steam scallops with sparkling wine for 3 minutes and remove them.
- Reduce the remaining scallop broth, then mix with gochugaru, sugar, minced garlic, and lime juice to make the sauce.
- Boil buckwheat noodles for 4 minutes, rinse in cold water, and drain completely.
- Toss the noodles with the sauce and sesame oil.
- Place noodles and scallops in a bowl, top with green onion, chives, chili, garlic, and wasabi.
Cooking tips 💡
- Scallops become tough if overcooked, so remove them immediately when they open to keep them moist and tender.
- The sauce develops deeper flavor if refrigerated for half a day to a day before use, rather than using it immediately.
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