Salmon Bibimbap (a Korean Rice Bowl Recipe with Kimchi)
Salmon Bibimbap recipe - a step by step tutorial on putting together this beautiful and delicious bowl of bibimbap.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 salmon fillets
- 1 tbsp light soy sauce
- 1/2 tsp sesame oil
- freshly ground black pepper
- 1 tsp gochujang (optional, if you don't like spicy)
- 1 large cucumber
- 1 tbsp light soy sauce
- 1/2 tsp sesame oil
- 1 tsp rice vinegar or any clear vinegar
- 500 g (21/2) cups sushi rice
- 700 ml (2 4/5) cups water (or as on the packet instructions)
- 1 tsp salt
- 170 g (1/2 cup) gochujang
- 1 tbsp sesame oil
- 4 tbsp water
- 1/2 tsp white sugar
- 1 tsp rice vinegar (or any clear vinegar)
- 1 large carrot
- 1/2 tsp oil
- a pinch salt
- 200 g (7 oz) fresh baby spinach
- 1 clove garlic
- a pinch salt
- 200 g (7 oz) beansprouts
- 1 tsp light soy sauce
- dash of ground white pepper (or black if you don't have white)
- 2 tbsp vegetable oil (1 for salmon, if needed, 1 for eggs)
- 4 eggs
- lots of kimchi
- 2 tsp sesame oil
- gochujang sauce
- 2 spring onions (scallions, sliced, optional)
- sprinkling of sesame seeds (optional)
Instructions
- 1
Mix all the ingredients together and marinate the salmon. Set aside.
- 2
Thinly slice the cucumbers and place in a bowl. Pour the soy sauce, sesame oil and vinegar over, toss and leave to marinate.
- 3
Rinse the rice twice.
- 4
Add the water and salt, and bring to a boil. Leave to cook, uncovered, until the water has evaporated.
- 5
Lower heat right down, cover and simmer for 10 minutes. At the end of 10 minutes, turn the heat off, take off the hot hob and leave to rest for 10 minutes before fluffing up and serving.
- 6
Mix all the ingredients together, and set aside.
- 7
Julienne the carrot (cut into matchsticks).
- 8
Heat the oil in a large, non stick pan on medium heat and fry the carrots for 2 minutes to soften, adding the salt. I like to have the heat slightly high to le the edges of the carrots brown slightly, for a sweet, caramelised flavour.Tip onto a plate and keep warm.
- 9
Slice the garlic widthwise.
- 10
In the same pan, tip in all the spinach, the garlic and salt. I don't bother with oil. Heat on medium heat, cover, and leave the spinach to wilt for about 2 minutes, stirring once or twice.
- 11
Tip onto a plate and keep warm.
- 12
Same pan, same medium heat, fry the beansprouts for 2 minutes, adding the soy sauce and pepper. Tip onto a plate and keep warm.
- 13
Give the pan a wipe with a kitchen paper, and heat on medium heat. Add a tablespoon of vegetable oil if you need to, and cook the salmon fillets starting with the skin side down. Tip in the marinade and let it bubble away.
- 14
After 2 minutes, turn the fillets around and cook for another 2 minutes.
- 15
Finally, turn them back onto their skin and cook for a final 1 minute. This will crisp up the skin. When the salmon is cooked, tip onto a plate and keep warm, and let's do the eggs.
- 16
Wipe the pan clean, tip in 1 Tbsp vegetable oil and fry the eggs, sunny side up until just set and the yolk is still runny. Take off the heat. You can, if you want to, tip them onto a plate to keep them from cooking further. I leave them in the pan.
- 17
Half fill 4 bowls with the sushi rice.Top with everything that we've prepared and the kimchi. So: salmon, carrots, spinach, beansprouts, cucumber, kimchi, egg, gochujang sauce.
- 18
I like to drizzle the cucumber marinade over the cucumbers on the rice. Drizzle some sesame oil all over, if you like.
- 19
Top with the spring onions (scallions) if using.
- 20
Have extra bowls of the gochujang sauce and kimchi for everyone to help themselves to.