Spicy Salmon Bibimbap

Name: Spicy Salmon Bibimbap
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 2
Cuisine: Mains
Ingredients: 500 g Salmon Fillet; 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 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; Salt; Pepper; 150 g Baby Corn; 1 Red Chili; 2 Tbsp Furikake; 1 Tbsp Mirin; 2 bowls Short-grain Rice; 2 Eggs; Kimchi

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Level

difficult

Cooking

12 min

Preparation

30 min

Ingredients

Servings

Spicy Salmon Marinade
Salmon Fillet	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
Black Pepper finely ground	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, can be replaced with oyster or shimeji mushrooms	250 g
Salt to taste
Pepper to taste
Baby Corn Furikake
Baby Corn sliced	150 g
Red Chili	1
Furikake	2 tbsp
Mirin	1 tbsp
Bibimbap
Short-grain Rice	2 bowls
Eggs sunny side up	2
Kimchi finely chopped

How to cook

Marinate the salmon

Combine the salmon pieces, garlic, light soya sauce, gochujang, chilli powder, sesame oil, roasted sesame seeds, honey and finely ground black pepper a bowl and stir well.
Marinate the salmon pieces and set aside.

Prepare the bibimbap sauce

Mix the gochujang, honey, garlic and water in a bowl, then set aside.

Prepare the spinach banchan

Blanch and squeeze the baby spinach dry.
Mix the baby spinach, roasted sesame sauce and roasted sesame seeds in a small bowl, then set aside.

Prepare the bean sprout banchan

Blanch the bean sprouts and pat dry.
Mix the bean sprouts, rice wine, soya sauce and sesame oil in a small bowl, then set aside.

Prepare the mushroom banchan

Sauté the shiitake mushrooms until caramelised.
Season with salt and pepper (to taste) then set aside.

Prepare the baby corn furikake

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

Start cooking

Bake the marinated salmon in the oven at 180°C for 10 minutes.
Break down the cooked salmon into smaller chunks gently with a fork and chopsticks.
In a separate pan, fry 2 eggs sunny-side up.
Cook the rice in a rice cooker.

Assemble and serve

Separate the cooked rice into 2 bowls.
Arrange spinach banchan, bean sprout banchan, mushroom banchan, baby corn banchan, spicy salmon chunks and 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 half the bibimbap sauce and a small amount of sesame oil over all the ingredients in each bowl.
Sprinkle some furikake and serve!