Name: Spicy Salmon Bibimbap
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 2
Cuisine: Mains
Ingredients: 500 g salmon fillets; 1 garlic clove; 1 1/2 Tbsp light soya sauce; 1 Tbsp gochujang; 1/2 tsp chilli powder; 1/2 Tbsp sesame oil; 1/2 Tbsp roasted sesame seeds; 1/2 Tbsp honey; 1 dash finely ground black pepper; 1/4 cup gochujang; 1 Tbsp honey; 1 garlic clove; 1 tsp water; 125 g baby spinach; 30 g roasted sesame sauce; 1 Tbsp roasted sesame seeds; 150 g bean sprouts; 1 Tbsp rice wine; 1 Tbsp soya sauce; 1 tsp sesame oil; 250 g shiitake mushrooms, sliced (oyster or shimeji works too); Salt and pepper; 150 g baby corn, sliced; 1 red chili; 2 Tbsp furikake; 1 Tbsp mirin; 2 bowls warm mixed shortgrain rice; 2 eggs; Kimchi, finely chopped

Spicy Salmon Bibimbap

Level

difficult

Cooking

12 min

Preparation

30 min

Ingredients

Servings

Spicy Salmon Marinade
salmon fillets	500 g
garlic clove smashed	1
light soya sauce	1 ¹⁄₂ tbsp
gochujang	1 tbsp
chilli powder	¹⁄₂ tsp
sesame oil	¹⁄₂ tbsp
roasted sesame seeds	¹⁄₂ tbsp
honey	¹⁄₂ tbsp
finely ground black pepper	1 dash
Bibimbap Sauce
gochujang	¹⁄₄ cup
honey	1 tbsp
garlic clove grated	1
water to loosen	1 tsp
Spinach Banchan
baby spinach	125 g
roasted sesame sauce	30 g
roasted sesame seeds	1 tbsp
Bean Sprout Banchan
bean sprouts	150 g
rice wine	1 tbsp
soya sauce	1 tbsp
sesame oil	1 tsp
Mushroom Banchan
shiitake mushrooms, sliced (oyster or shimeji works too)	250 g
Salt and pepper for seasoning
Baby Corn Furikake
baby corn, sliced	150 g
red chili	1
furikake	2 tbsp
mirin	1 tbsp
To assemble
warm mixed shortgrain rice	2 bowls
eggs sunny side up	2
Kimchi, finely chopped

How to cook

Step 1

Add all spicy salmon marinade ingredients into a bowl and stir well to combine.

Step 2

Marinate the salmon pieces and set aside.

Step 3

Blanch the bean sprouts and set aside.

Step 4

Blanch and squeeze the baby spinach dry.

Step 5

Mix baby spinach, sesame sauce and sesame seeds in a small bowl, then set aside.

Step 6

Bake marinated salmon in the oven at 180°C for 10 minutes.

Step 7

Sauté shiitake mushrooms until caramelised. Season with salt and pepper then set aside.

Step 8

Stir fry red chilli with the baby corn for 2 minutes before seasoning with mirin and some furikake, then set aside.

Step 9

Fry 2 eggs sunny-side up.

Step 10

Add all bibimbap sauce ingredients into a bowl and stir well, then set aside.

Step 11

Separate the cooked salmon into smaller chunks gently with a fork and chopsticks.

To assemble:

Separate the cooked and warm rice into two bowls.
Arrange bean sprouts, baby spinach, caramelised shiitake mushrooms, baby corn furikake mix, spicy salmon chunks, as well as kimchi neatly on the sides of each bowl.
Place one sunny-side up egg in the middle of all the ingredients in each bowl.
Drizzle a small amount of sesame oil over all the ingredients in each bowl.
Sprinkle some furikake and serve!

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