The Ultimate Gochujang Scallop Rice Bowl
A vibrant, restaurant-quality rice bowl featuring Bon Cuisine Wild Caught Scallops with Gochujang Butter Sauce over fluffy jasmine rice, crowned with separately pickled crisp vegetables.
Servings: 1 person
Cost: $11
Equipment
- Stovetop
- Cast Iron Skillet
- Wooden Spoon
- cutting board & knife
- Measuring Cups & spoons
- rice cooker
- bowls *to pickle veggies
Ingredients
- 8 ounces Bon Cuisine Wild Caught Scallops with Gochujang Butter Sauce
- 1½ cups jasmine rice steamed
- ¼ cup cucumber sliced thin
- ¼ cup carrots shredded
- ¼ cup red cabbage shredded
- 3 tablespoons rice vinegar Dividing the pickling liquid this way keeps the vibrant green, purple, and orange colors distinct and prevents bleeding!
- 1½ teaspoons sugar divided
- ½ teaspoon salt divided
Instructions
- Place the cucumbers, red cabbage, and carrots into three separate small bowls. Divide the rice vinegar, sugar, and salt among them, tossing each batch individually. Let them sit on the counter while you prep the meal.
- Cook rice portion according to package instructions
- Follow the package directions for your Bon Cuisine Gochujang Scallops, heating them quickly until hot, tender, and coated in glossy sauce.
- Add rice to your bowl. Drain your separately pickled veggies slightly. Pile them neatly in distinct sections alongside the jasmine rice to show off their vibrant colors.
- Carefully add hot scallops over the top of the bowl.
- Dig in, making sure to get a bit of rice, crisp pickle, and spicy scallop in every bite!