Spicy Salmon Bibimbap

Serving 2 pax
Preparation Time 30 mins
Skill Easy

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

Bibimbap Sauce
¼ cup gochujang
1 tbsp honey
1 garlic, grated
1 tsp water, to loosen

Spinach Banchan
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

Mushroom Banchan
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

To assemble
2 bowls of warm mixed shortgrain rice
2 eggs, sunny side up
Kimchi, finely chopped

  1. Add all spicy salmon marinade ingredients into a bowl and stir well to combine.
  2. Marinate the salmon pieces and set aside.
  3. Blanch the bean sprouts and set aside.
  4. Blanch and squeeze the baby spinach dry.
  5. Mix baby spinach, sesame sauce and sesame seeds in a small bowl, then set aside.
  6. Bake marinated salmon in the oven at 180°C for 10 minutes.
  7. Sauté shiitake mushrooms until caramelised. Season with salt and pepper then set aside.
  8. Stir fry red chilli with the baby corn for 2 minutes before seasoning with mirin and some furikake, then set aside.
  9. Fry 2 eggs sunny-side up.
  10. Add all bibimbap sauce ingredients into a bowl and stir well, then set aside.
  11. Separate the cooked salmon into smaller chunks gently with a fork and chopsticks.

To assemble:

  1. Separate the cooked and warm rice into two bowls.
  2. 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.
  3. Place one sunny-side up egg in the middle of all the ingredients in each bowl.
  4. Drizzle a small amount of sesame oil over all the ingredients in each bowl.
  5. Sprinkle some furikake and serve!
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