Salmon Bibimbap! Everything you love about Korean Bibimbap but with cooked salmon! Mix it all together, it’s so good!
Have you guys had Korean Bibimbap before? It’s probably one of the most popular Korean food dishes out there, after Korean bulgogi: Korean barbecued beef and kimchi.
CLASSIC KOREAN BIBIMBAP
Bibimbap is one of my all time favorite Korean food dishes. Not only does it expose you to a lot of popular Korean side dish vegetables (banchan), but it’s also filling and delicious. Bibimbap is a signature Korean food dish. Along with, for example, Bulgogi or Galbi (Korean grilled marinated beef or short ribs), it’s probably one of the most popular Korean food dishes, known, eaten at Korean food restaurants and recognized by many people.
Bibimbap literally means “mixed rice.” It is served in a bowl with rice, bulgogi (or, in most cases, other protein options), sautéed and seasoned Korean vegetables, and gochujang (Korean hot pepper paste) and topped with a fried egg. You simply mix everything together in your bowl just before eating.
Salmon Bibimbap
I’ve made vegetarian Bibimbap with roasted sweet potatoes , a taco version and a breakfast version. So, I thought why not make a salmon version? If you’re familiar with Korean food, there’s also Korean Hwe Dup Bap. This is a Korean dish consisting of steamed white rice mixed with sashimi, vegetables such as green leaf lettuce, cucumbers, Korean radishes and carrots, sesame oil, and topped with a sweet and spicy gochujang (Korean hot pepper paste) sauce. Similar to bibimbap, you mix everything together in the bowl and enjoy. This fish is raw, so I love using salmon and tuna sashimi to make this, see photo below for Korean Hwe Dup Bap.
Salmon Bibimbap
Ingredients
For the Salmon
- skin-on salmon fillet
- good quality extra-virgin olive oil
- few pinches lemon pepper seasoning from Penzeys Spices, smoked paprika or Chile Lime seasoning from Trader Joe's
- salt and freshly cracked pepper
For the Bibimbap
- cooked medium grain rice I like Nishiki
- sautéed mushrooms I like Cremini
- sautéed julienned carrots
- 1 bag lightly sautéed spinach
- romaine lettuce chopped
- 2 to 3 tablespoons Korean gochujang hot pepper paste
- 1 tablespoon sesame oil
- 1 heaping tablespoon honey + more if needed
- splash brown rice vinegar optional if needed
- 2 fried eggs
- radish slices for garnish
- sesame seeds
- green onions diced for garnish
Instructions
For the Salmon
- Preheat your oven to 425 degrees.
- Prep and line a baking sheet. If desired, pat your salmon fillet gently with a paper towel. Place skin side down and lightly drizzle with some extra virgin olive oil, season with preferred seasonings and salt and pepper.
- Bake in the oven for about 8 to 10 minutes, depending on the thickness of your salmon filet*. Remove from oven and, using two forks, break up the salmon into pieces.
For the Bibimbap
- While the salmon is roasting in the oven, I prep my veggies. I will sauté my veggies, one at a time, in a pan with some oil and then just wipe clean after each use.
- Make your gochujang sauce: simply whisk together your gochujang, sesame oil, and honey (the vinegar is optional). Taste and adjust ingredients as needed.
- How to assemble your bowl: place your cooked rice in your bowl. Add some cooked salmon in the bowl. Continue to add in the mushrooms, carrots, spinach and lettuce around the rice in the bowl. Top with a fried egg and garnish with the radishes, green onions and sesame seeds. Serve with the gochujang sauce and enjoy!
Notes
