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Chef’s RECIPE@ホーム

Spicy Cod Roe Seaweed Bibimbap (Korean style rice)

Raw Seafood (Sashimi)


Whisky with Soda

Healty one bowl meal. Spicy cod roe with gochujang sauce (Korean hot sauce) go well with fresh crisp veggies and rice .

Processed seafood used

Akiko I. Yoon

Homemaker in SoCal being married to Korean. Love to try new ingredients or cuisine, and cook for families and friends. My dishes are heavily influenced by Korean and California cuisine.

Serving 2
Cooking time
20 min
Total servings
Serving 2
Cooking time
20 min


Spicy cod roe
80g (2-3 pieces)
A. Mirin (Japanese sweet cooking sake)
1 tsp
A Ground sesame
1 tsp
A Sesame oil
1 tsp
Leaf lettuce
2 leaves
Steamed rice
2 servings
Sesame oil
B Soy sauce
2 tsp
B Gochujang (Korean hot sauce)
1 tsp
B Ground sesame
1 tsp
B Grated garlic
a touch
B Sugar
a touch


  1. Remove skin of spicy cod roe and mix with all seasoning A.
  2. Shred carrot and cucumber, and tear leaf lettuce into small pieces. Soak seaweed in water then chop coarsely.
  3. Assemble each bowl with a base of cooked rice with drizzle of sesame oil.
  4. Place the vegetables and seaweed in sections around the perimeter of the bowl topped with mixture of spicy cod roe. Mix all seasoning B and pour over veggies.
  5. Mix it all up, then dig in.


Bibimbap can be made with a wide assortment of vegetables, so feel free to use what you like. Bean sprouts, shiitake mushrooms, spinach or kimuchi would all be great here.

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