Salmon and Brown Rice Bibimbap

With marinated salmon, a healthy mix of veggies, and a delicious blend of seasonings, this recipe for Salmon and Brown Rice Bibimbap is the ultimate solution for any post-holiday culinary blues.

Made with:

Custom Culinary™ Chef’s Own™ Chicken Seasoning Powder
Custom Culinary™ Master’s Touch™ Korean-Style Spicy Sauce

What You'll Need

Amount	Ingredients

	For the Salmon
4pcs	Salmon fillets
15ml	Light soy sauce
5ml	Sesame oil
	Freshly ground black pepper, to taste

	For the Cucumbers
1pc	Japanese cucumber
15ml	Light soy sauce
5ml	Sesame oil
15ml	Rice vinegar or any clear vinegar

	For the Rice
500g	Japanese brown rice
700ml	Chicken stock using Custom Culinary™ Chef’s Own™ Chicken Seasoning Powder

	For the Bibimbap Sauce
200g	Custom Culinary™ Master’s Touch™ Korean-Style Spicy Sauce
15ml	Sesame oil
10ml	Rice vinegar or any clear vinegar

	For the Carrots
1pc	Large carrot
5ml	Oil
	Salt, to taste

	For the Spinach
200g	Fresh baby spinach
1 clove	Garlic
	Salt, to taste

	For the Beansprouts
200g	Beansprouts
10ml	Light soy sauce
	Ground black pepper, to taste

	Other Components
30ml	Vegetable oil 1 for salmon and eggs
4pcs	Eggs

	To Serve
	Kimchi, as needed
10ml	Sesame oil
	Bibimbap sauce, as needed
2 stalks	Spring onion, sliced
	Toasted white sesame seeds

Preparation

For the Salmon (part one)

Mix all ingredients together and marinate the salmon. Set aside.

For the Cucumbers

Thinly slice the cucumbers and place in a bowl. Pour the soy sauce, sesame oil, and vinegar over; toss and leave to marinate.

For the Rice

Rinse the rice twice. Add the chicken stock and bring to a boil. Leave to cook, uncovered.

For the Gochuijang Sauce

Mix all ingredients together and set aside.

For the Carrots

Julienne the carrot. Heat the oil in a large, non-stick pan on medium heat and stir-fry the carrots for 2 minutes to soften, adding the salt. Set aside.

For the Spinach

Slice the garlic. In the same pan, add in all the spinach, garlic, and salt. Heat on medium heat, cover, and leave the spinach to wilt for about 2 minutes. Set aside.

For the Beansprouts

In the same pan, on the same medium heat, fry the beansprouts for 2 minutes, adding the soy sauce and pepper. Pour onto a plate and keep warm.

For the Salmon (part two)

Heat vegetable oil in a pan and cook the salmon fillets starting with the skin side down. After 2 minutes, flip the fillets over and cook for another 2 minutes.

Finally, flip them back onto their skin and cook for a final minute to crisp up the skin. When the salmon is cooked, remove from pan and keep warm.

For the Eggs

Wipe the pan clean, add in 1 Tbsp vegetable oil, and fry the eggs sunny side up until just set with the yolk still runny. Remove from heat.

To Serve

Half-fill 4 bowls with the rice. Top with salmon, carrots, spinach, beansprouts, cucumber, kimchi, egg, and bibimbap sauce.

Top with the spring onions and serve with extra bowls of the bibimbap sauce and kimchi.