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Salmon Bibimbap Recipe

Ingredients

How to make it

  • First, cook rice using your preferred method. I use the rice cooker.
  • Next, heat a pan with a tbsp. of oil over medium-high heat and stir fry the carrots for about a minute, sprinkling with a pinch of salt. Transfer to a bowl and set aside.
  • Next, stir fry the bean sprouts using the same method as with the carrots.
  • Next, wash and pat your bok choy dry and chop it into strips.
  • In the same pan you used for the carrots, heat a bit more oil over medium high heat. Add the garlic and let fry gently for about 15-20 seconds. Add the bok choy and stir fry until wilted. Remove from heat and toss with the soy sauce, sesame seeds and sesame oil. Set aside.
  • Now for the salmon. Sprinkle with salt and pepper on both sides. Heat a pan over medium high heat with 1 1/2 tbsp. of oil. Add the salmon. Let brown for about 5 minutes. Flip, and let the other side cook for another 5 minutes. Adjust the cooking time based on how thick or big your piece of salmon is. Use a knife to gently cut into the center to check for doneness.
  • While the salmon is cooking, set aside the kimchi and seaweed flakes. (You can use kitchen shears if you use roasted seaweed sheets) Cook the eggs.
  • When the salmon is finished cooking, break the salmon into pieces and assemble your bibimbap.
  • Spoon a nice bed of rice into a bowl and top with half of the salmon steak pieces. Divvy up the bok choy, carrot, bean sprouts, kimchi and top with the fried egg and the seaweed sticks. Drizzle with sriracha to taste.
  • Enjoy!

Reviews & Comments 3

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  • NPMarie 8 years ago
    Wow, lovely recipe Janet..sounds soooo flavorful! Great pic:)
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  • elgourmand2 8 years ago
    Those kids at woks of life are amazing. Great post and added to my to do list.
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  • mommyluvs2cook 8 years ago
    Looks so good Janet, great photo!!
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The Cook

chuckieb Ottawa, CA

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