Spicy Salmon Marinade
2 x 250g salmon fillets
1 garlic, smashed
1 ½ tbsp light soya sauce
1 tbsp gochujang
½ tsp chilli powder
1 ½ tsp sesame oil
1 ½ tsp roasted sesame seeds
1 ½ tsp honey
A dash of finely ground black pepper
¼ cup gochujang
1 tbsp honey
1 garlic, grated
1 tsp water, to loosen
125g baby spinach
30g roasted sesame sauce
1 tbsp roasted sesame seeds
Bean Sprout Banchan
150g bean sprouts
1 tbsp rice wine
1 tbsp soya sauce
1 tsp sesame oil
250g shiitake mushrooms, sliced (oyster or shimeji works too)
Salt and pepper for seasoning
Baby Corn Furikake
150g baby corn, sliced
1 pc red chili
2 tbsp furikake
1 tbsp mirin
2 bowls of warm mixed shortgrain rice
2 eggs, sunny side up
Kimchi, finely chopped
- Add all spicy salmon marinade ingredients into a bowl and stir well to combine.
- Marinate the salmon pieces and set aside.
- Blanch the bean sprouts and set aside.
- Blanch and squeeze the baby spinach dry.
- Mix baby spinach, sesame sauce and sesame seeds in a small bowl, then set aside.
- Bake marinated salmon in the oven at 180°C for 10 minutes.
- Sauté shiitake mushrooms until caramelised. Season with salt and pepper then set aside.
- Stir fry red chilli with the baby corn for 2 minutes before seasoning with mirin and some furikake, then set aside.
- Fry 2 eggs sunny-side up.
- Add all bibimbap sauce ingredients into a bowl and stir well, then set aside.
- Separate the cooked salmon into smaller chunks gently with a fork and chopsticks.
- 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!