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bibimbap sauce with gochujang
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5 from 15 votes

Salmon Bibimbap Recipe

Prep Time35 minutes
Total Time20 minutes
Course: Main Course
Cuisine: asian, korean
Keyword: bibimbap, salmon
Servings: 4 servings
Calories: 624kcal

Ingredients

  • 4 4-6 ounce pieces of salmon
  • 2 cups rice approximately 5 cups cooked
  • 2 cups bean sprouts
  • 2 carrots julienned
  • 4 Persian cucumbers thinly sliced
  • 2 cups julienned radish
  • 10 ounces spinach
  • 2 large zucchini julienned
  • sea salt
  • sesame oil
  • rice vinegar
  • toasted sesame seeds
  • optional: 1 teaspoon gochugaru Korean red pepper flakes
  • 4 eggs fried sunny-side up
  • ½ cup Bibimbap Sauce or gochujang plus more to serve at the table

Instructions

Cook Rice

  • Rinse rice under running cold water until water runs clear, then steam in rice cooker as per manufacturer's instructions, or cook on stovetop.

Cook Salmon

  • If cooking salmon from fresh, pat salmon dry with paper towels. Season filets on both side with salt.
  • Cook salmon via your preferred method. To sear salmon quickly on the stove top, heat frying pan over medium heat, add oil, then sear salmon on both sides until just cooked through, about 3 minutes on each. Total cooking time depends on how thick the salmon filets are. Remove salmon from pan and set aside on a plate to cool.

Prepare Vegetables

  • Bring a large pot of water to boil.
  • Sprinkle sliced cucumbers with salt, gently toss, then set aside to draw water out of the cucumbers while you prepare the remaining vegetables.
  • Ladle ¼ cup of the boiling water from the pot over the julienned radish in a small bowl or glass jar. Add 2 tablespoons rice vinegar and 1 teaspoon salt. Stir to dissolve salt, and let radish "pickle" while you prep the rest of the ingredients.
  • Drop bean sprouts into boiling water. Return water to a boil, then turn down to a simmer. Blanch the sprouts until they are just beginning to wilt, about 10 minutes. Remove the sprouts from the pot with tongs, large slotted spoon, or small colander. Drain off or squeeze as much water from the sprouts as possible. Toss with ½ teaspoon salt, 1 teaspoon sesame oil, and 1 teaspoon crushed toasted sesame seeds (optional). Set aside.
  • Drop zucchini into the same boiling water and blanch to just before they begin to wilt, about 5 minutes. Remove zucchini from the pot with large slotted spoon or small colander. Gently shake the zucchini to drain off as much water from the zucchini as possible, and set aside in a small bowl. Toss with ½ teaspoon salt and 1 teaspoon sesame oil.
  • Continue the same method of drop-blanch-remove-drain for the julienned carrots. Carrots will take about 10 minutes to soften. Toss with ½ teaspoon salt and 1 teaspoon sesame oil.
  • Repeat process for spinach, which will blanch in about 3 minutes. Toss with Toss with ½ teaspoon salt and 1 teaspoon sesame oil.
  • Rinse cucumbers to remove salt and liquid. Squeeze out excess liquid. Toss with ½ teaspoon sesame oil and ¼ teaspoon gochugaru, Korean chile powder, if using.

Assemble Salmon Bibimbap Bowls

  • Fry eggs sunny side up.
  • When ready to serve and eat, place 1 cup of steamed rice in the center of each serving bowl. Arrange prepared and fresh vegetables around the rice.
  • Place cooked salmon over rice and vegetables. Place fried egg on top.
  • Dollop about 2 tablespoons of Bibimbap Sauce onto each bowl. Garnish with toasted sesame seeds. Serve extra Bibimbap Sauce on the side at the table.
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Nutrition

Serving: 1serving | Calories: 624kcal | Protein: 37g | Fat: 21g | Fiber: 7g