Amidst the ever-growing craze for Korean flavors, Bibimbap emerges as a culinary sensation, captivating taste buds around the globe. This colorful rice-based creation, brimming with an array of meticulously chosen ingredients, embodies the essence of versatility, making it a beloved staple in the world of gastronomy. Now, imagine the harmonious marriage of succulent Korean-style salmon and the vibrant medley of flavors in a tantalizing Bibimbap bowl, offering a truly unforgettable dining experience.
Bibimbap, in its most basic form, is a hearty blend of rice, an array of “ban chan” or side dishes, and the famous Korean chili paste, gochujang. Mixed well, this dish is ready to be savored instantly.
In this Salmon Bibimbap version, we aim to simplify the process even more, taking it a notch above just picking up Bibimbap ingredients from your local Korean grocer.
Leave the complex marinades for another day; we’re going simple here. The salmon is lightly seasoned with salt and pepper and then pan-seared till it reaches a light crispy state.
Adding salmon to this Bibimbap elevates its health quotient. This dish is a radiant mix of lean protein and vibrant vegetables. Also, you can customize the kimchi quantity to your liking.
Easy Korean-Style Salmon Bibimbap Bowl: Ingredients
- 2 cups of raw white rice
- Light olive oil or canola oil, as needed
- 2 julienned carrots
- Salt and pepper, to taste
- 2 cups of bean sprouts
- 2 bunches of watercress
- 4 minced garlic cloves
- 1 tablespoon of soy sauce
- 1 teaspoon of toasted sesame seeds
- ½ teaspoon of sesame oil
- 1 piece of salmon steak or fillet
- 4 eggs (sunny-side up or over-easy)
- 1 cup of Kimchi
- Roasted seaweed flakes or sheets (optional, cut into slivers)
- Gochujang paste (according to taste, 1-2 tablespoons per serving suggested)
Instructions:
- Begin by preparing your rice using your preferred technique.
- In a pan on medium-high heat, add a tablespoon of oil. Briefly stir-fry the carrots with a touch of salt, then set them aside in a bowl.
- Using the same method as with the carrots, stir-fry the bean sprouts.
- Prep your watercress by chopping each bunch in half and washing it thoroughly.
- Using the same carrot pan, add 2 tablespoons of oil over medium-high heat. Toss in the garlic and stir for about 15-20 seconds. Introduce the watercress and ½ teaspoon of salt, and continue stir-frying until the watercress wilts entirely. Off the heat, mix it with soy sauce, sesame seeds, and sesame oil. Set it aside for later.
- Time for the salmon. Season it with salt and pepper on both sides. In a heated pan with 3 tablespoons of oil, sear the salmon. Allow each side to brown for about 5 minutes. Your cooking time may vary depending on your salmon steak’s thickness. If unsure, check the center with a knife. As we’ll be shredding the salmon, looks aren’t essential here.
- While the salmon is in progress, prep the Kimchi and seaweed flakes. If using roasted seaweed sheets, cut them into slivers. Remember to cook an egg per serving.
- Once the salmon is ready, it’s time to put together your Bibimbap.
- Spoon rice into a bowl, top it with shredded salmon, and your cooked egg. Add watercress, carrot, bean sprouts, Kimchi, and seaweed to your liking. Top it off with gochujang to your taste. Give it a thorough stir and enjoy your homemade Korean Bibimbap with a hearty spoonful!