Have you guys had Korean Bibimbap before ? It ’ south credibly one of the most popular korean food dishes out there, after korean bulgogi : korean barbecued gripe and kimchi .
Reading: Salmon Bibimbap
CLASSIC KOREAN BIBIMBAP
Bibimbap is one of my all time front-runner korean food dishes. not only does it expose you to a batch of popular korean side smasher vegetables ( banchan ), but it ’ s besides filling and delicious. Bibimbap is a touch korean food smasher. Along with, for exercise, Bulgogi or Galbi ( Korean grilled marinated gripe or light rib ), it ’ mho probably one of the most popular korean food dishes, known, eaten at korean food restaurants and recognized by many people .
Bibimbap literally means “ desegregate rice. ” It is served in a bowl with rice, bulgogi ( or, in most cases, other protein options ), sautéed and season korean vegetables, and gochujang ( korean hot pepper spread ) and topped with a fried egg. You just mix everything together in your bowling ball just before eating .
Salmon Bibimbap
I ’ ve made vegetarian Bibimbap with ridicule sweet potatoes, a taco version and a breakfast translation. indeed, I thought why not make a salmon interpretation ? If you ’ re familiar with korean food, there ’ randomness besides Korean Hwe Dup Bap. This is a korean smasher dwell of steam white rice mix with sashimi, vegetables such as green leaf lettuce, cucumbers, korean radishes and carrots, sesame anoint, and topped with a sweetly and piquant gochujang ( korean hot pepper spread ) sauce. exchangeable to bibimbap, you mix everything in concert in the bowl and delight. This fish is bare-assed, so I love using salmon and tuna sashimi to make this, see photograph below for Korean Hwe Dup Bap .
Print Recipe
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Salmon Bibimbap
Click here to see how I make my rice in my moment pot .
Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Servings:
2
Ingredients
For the Salmon
- skin-on salmon fillet
- good quality extra-virgin olive petroleum
- few pinches lemon pepper seasoning from Penzeys Spices, smoked paprika or Chile Lime seasoning from Trader Joe ‘s
- salt and impertinently cracked pepper
For the Bibimbap
- cook average grain rice
Read more: Easy Kimchi Fried Rice
I like Nishiki
- sautéed mushrooms I like Cremini
- sautéed julienned carrots
- 1 bag lightly sautéed spinach
- cos lettuce chop
- 2 to 3 tablespoons korean gochujang hot pepper paste
- 1 tablespoon sesame vegetable oil
- 1 heaping tablespoon honey + more if needed
- splash brown rice vinegar optional if needed
- 2 fried eggs
- radish slices for garnishee
- sesame seeds
- green onions diced for garnishee
Instructions
For the Salmon
-
Preheat your oven to 425 degrees.
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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.
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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
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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.
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Make your gochujang sauce: simply whisk together your gochujang, sesame oil, and honey (the vinegar is optional). Taste and adjust ingredients as needed.
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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
*Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
