This Salmon Bibimbap is a perfect harmony of bold, contrasting flavors – savory, spicy, tangy, and sweet. With crispy salmon, a runny egg, and the kick of gochujang, every bite offers a delightful mix of textures and tastes.
Korean Salmon Bibimbap Rice Bowl is a modern twist on the classic Korean dish "bibimbap," which means "mixed rice." Traditionally, bibimbap is a harmonious combination of white rice, a variety of seasoned vegetables, protein, and gochujang (spicy red chili paste), all mixed together before eating. The salmon version introduces a rich and flavorful protein option that complements the dish's bold flavors.
Key Features of Salmon Bibimbap:
Rice Base: Steamed white rice provides a neutral base to soak up the diverse flavors.
Salmon: A perfectly seared or grilled salmon filet adds a tender, rich taste and healthy fats.
Vegetables: Includes vibrant toppings like julienned carrots, bean sprouts, watercress, and kimchi, offering freshness and texture.
Egg: A sunny-side-up egg or over-easy egg adds creaminess when mixed with the other ingredients.
Seasoning: Toasted sesame oil, soy sauce, and sesame seeds enhance the flavors with nutty and umami notes.
Gochujang: This Korean chili paste brings heat and depth to the dish, allowing customization based on spice preference.
Seaweed Garnish: Optional roasted seaweed adds a salty and crispy finishing touch.
Why It’s Special:
This dish beautifully balances flavors, textures, and nutrition. It’s visually stunning, with colorful vegetables and the golden salmon filet, making it both a feast for the eyes and the palate. The combination of fresh, cooked, and fermented ingredients ensures a satisfying meal that's also rich in protein, fiber, and healthy fats.
It’s a versatile recipe that can be tailored to taste preferences, making it a delightful fusion of traditional Korean cuisine with a modern, seafood-inspired twist.
Why You’ll Love It
Korean Salmon Bibimbap is perfect for:
A wholesome, balanced meal in one bowl.
Customization to personal taste (add more spice, extra veggies, or different proteins).
A visually stunning dish that’s easy to prepare yet feels gourmet.
It’s not just a meal—it’s an experience that combines flavors, textures, and traditions in every bite.
How Salmon Bibimbap Served?
Salmon Bibimbap is usually presented with the rice as the base and all the toppings (salmon, vegetables, egg, and kimchi) neatly arranged in separate sections on top. This allows diners to appreciate the vibrant colors before mixing everything together. Once mixed, the flavors meld beautifully, with the gochujang tying everything together into a perfect balance of savory, spicy, and nutty flavors.
Salmon Bibimbap Korean Rice Bowl Recipe
INGREDIENTS
2cupsuncooked white rice
light olive oil or canola oil
2carrots(julienned)
Salt and pepper
2cupsbean sprouts
2buncheswatercress
4clovesgarlic(minced)
1tablespoonsoy sauce
1teaspoontoasted sesame seeds
½teaspoonsesame oil
1salmon steak or filet
4eggs(cooked sunny side up; over easy is fine too)
1cupkimchi
Roasted seaweed flakes or sheets(cut into slivers, optional)
Gochujang(to taste, about 1-2 tablespoons per serving)
INSTRUCTIONS
First, cook 2 cups of dry rice using your preferred method.
Next, heat a pan with 1 tablespoon of oil over medium-high heat. Stir-fry the carrots for about 1 minute, sprinkling with a pinch of salt. Transfer to a bowl and set aside.
Next, stir fry the bean sprouts using the same method as with the carrots.
Next prep your watercress. Cut each bunch in half and wash thoroughly.
In the same pan you used for the carrots, heat 2 tablespoons of oil over medium high heat. Add the garlic and let fry gently for about 15-20 seconds. Add the watercress, followed by a ½ teaspoon of salt, and stir-fry until completely wilted. Remove from the heat and toss with the soy sauce, sesame seeds, and sesame oil. Set aside.
Now for the salmon. Sprinkle with salt and pepper on both sides. Heat a pan over medium high heat with 3 tablespoons of oil. Add the salmon. Let brown for about 5 minutes. Flip, and let the other side cook for another 5 minutes. Our salmon steak was pretty thick, so cooking time may need to be adjusted depending on how big your piece of salmon is. When in doubt, just use a knife to gently cut into the center to check for doneness. Looks don't matter with this dish, as we'll be flaking the salmon anyway.
While the salmon is cooking, set aside the kimchi and seaweed flakes, cutting up the seaweed with kitchen shears if you're using roasted sheets. Also, cook one egg for each person you're serving.
When the salmon is finished cooking, you're ready to assemble your bibimbap.
Spoon a nice bed of rice into a bowl and top with a small handful of flaked salmon and your egg. Add as much watercress, carrot, bean sprouts, kimchi, and seaweed as your heart desires. Finish off with gochujang to taste. Stir thoroughly and enjoy with a big spoon!
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