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Spicy Salmon Bibimbap

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Level

difficult

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Cooking

12 min

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Preparation

30 min

Ingredients

Servings

2
Spicy Salmon Marinade
Salmon Fillet
500 g
Garlic Clove
smashed
1
Light Soya Sauce
12 tbsp
Gochujang
1 tbsp
Chilli Powder
12 tsp
Sesame Oil
12 tbsp
Roasted Sesame Seeds
12 tbsp
Honey
12 tbsp
Black Pepper
finely ground
1 dash
Bibimbap Sauce
Gochujang
14 cup
Honey
1 tbsp
Garlic Clove
grated
1
Water
to loosen
1 tsp
Spinach Banchan
Baby Spinach
125 g
Roasted Sesame Sauce
30 g
Roasted Sesame Seeds
1 tbsp
Bean Sprout Banchan
Bean Sprouts
150 g
Rice Wine
1 tbsp
Soya Sauce
1 tbsp
Sesame Oil
1 tsp
Mushroom Banchan
Shiitake mushrooms
sliced, can be replaced with oyster or shimeji mushrooms
250 g
Salt
to taste
Pepper
to taste
Baby Corn Furikake
Baby Corn
sliced
150 g
Red Chili
1
Furikake
2 tbsp
Mirin
1 tbsp
Bibimbap
Short-grain Rice
2 bowls
Eggs
sunny side up
2
Kimchi
finely chopped

How to cook

Marinate the salmon

  • Combine the salmon pieces, garlic, light soya sauce, gochujang, chilli powder, sesame oil, roasted sesame seeds, honey and finely ground black pepper a bowl and stir well.
  • Marinate the salmon pieces and set aside.

Prepare the bibimbap sauce

  • Mix the gochujang, honey, garlic and water in a bowl, then set aside.

Prepare the spinach banchan

  • Blanch and squeeze the baby spinach dry.
  • Mix the baby spinach, roasted sesame sauce and roasted sesame seeds in a small bowl, then set aside.

Prepare the bean sprout banchan

  • Blanch the bean sprouts and pat dry.
  • Mix the bean sprouts, rice wine, soya sauce and sesame oil in a small bowl, then set aside.

Prepare the mushroom banchan

  • Sauté the shiitake mushrooms until caramelised.
  • Season with salt and pepper (to taste) then set aside.

Prepare the baby corn furikake

  • Stir fry the red chilli with the baby corn for 2 minutes.
  • Season with mirin and furikake, then set aside.

Start cooking

  • Bake the marinated salmon in the oven at 180°C for 10 minutes.
  • Break down the cooked salmon into smaller chunks gently with a fork and chopsticks.
  • In a separate pan, fry 2 eggs sunny-side up.
  • Cook the rice in a rice cooker.

Assemble and serve

  • Separate the cooked rice into 2 bowls.
  • Arrange spinach banchan, bean sprout banchan, mushroom banchan, baby corn banchan, spicy salmon chunks and kimchi neatly on the sides of each bowl.
  • Place one sunny-side up egg in the middle of all the ingredients in each bowl.
  • Drizzle half the bibimbap sauce and a small amount of sesame oil over all the ingredients in each bowl.
  • Sprinkle some furikake and serve!
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