A delicious bowl of healthy brown rice topped with mirin-glazed salmon, quick sautéed vegetables, and freshly chopped scallions. Then stirred together with a sweet & spicy sauce made from gochujang (Korean chili paste), our Spicy Korean Chili Seasoning, and just a few other basic Asian ingredients.
This Salmon Brown Rice Bibimbap is my favorite type of dinner. A bowl with a little bit of everything – textures, colors, flavors, nutrients – and all mixed up to tease the tongue with every spoonful.
Make this Salmon Brown Rice Bibimbap as simple or as elaborate as you like.
No fresh salmon? You can use canned salmon. In a rush with no time to cook? Skip the sautéed carrots and spinach, and add in fresh salad greens, pea shoots, or micro greens instead. If you have some kimchi in the fridge, that would be a bonus. More protein? Top the mixed rice bowl with a fried egg with runny yolk.
Whatever ingredients you decide to use in this Salmon Brown Rice Bibimbap, it will all come together nicely with the deliciously savory Korean sauce you whip up in the kitchen.
Make a double batch of the sauce, and use it the next day as a marinade for chicken or as a dipping sauce for Fried Tofu. It’s a versatile Korean sauce that you will find so many ways to use in your cooking.
Salmon Brown Rice Bibimbap
by Season with Spice
Serves 2
Ingredients:
2 servings of cooked brown rice
2 salmon fillets (about 0.75 lb)
Pinches of sea salt
2 tsp mirin
1 tsp toasted sesame oil
Suggested toppings (adjust amount to your liking):
1-2 carrots – thinly shredded
Baby spinach (+ toasted sesame seeds, soy sauce, toasted sesame oil)
Bean sprouts
Kimchi
Fresh spring mix salad, pea sprouts, or any micro greens
1-2 scallions – sliced
For Bibimbap sauce:
2 tbsp gochujang (Korean chili paste)
2 tsp of Season with Spice’s Spicy Korean Chili Seasoning
1 garlic clove – finely minced
2 tsp soy sauce
1.5 tbsp honey
1 tbsp rice vinegar, or apple cider vinegar
1 tbsp toasted sesame oil
Method:
1. Brush the salmon fillets with mirin and toasted sesame oil, and season with sea salt. Place salmon in refrigerator for 15 minutes.
2. Preheat oven to 375F. Layer a baking pan with foil, and lightly grease with vegetable oil. Place salmon fillets on foil. Bake for 15-20 minutes – depending on the thickness of the salmon.
3. While salmon is in oven, combine all the ingredients for the bibimbap sauce in a bowl. Whisk well to combine. Taste, and adjust any seasonings if desired. Set aside.
4. Heat oil in a frying pan over medium fire. Add in carrots and a pinch of sea salt, and stir-fry for about 2-3 minutes – or until crisp-tender. Set aside.
5. If adding in bean sprouts, use the same pan, and repeat the same cooking process. Set aside.
6. Again, repeat the same step with the spinach, but cook it very quickly until just wilted. Remove from heat, and gently stir in a teaspoon of soy sauce, a few drops of toasted sesame oil, and a sprinkle of toasted sesame seeds. Set aside.
7. Once salmon is cooked, flake the salmon with a fork.
8. To assemble, first place the cooked rice into each serving bowl. Arrange salmon, vegetables, and any additions (such as kimchi) nicely in a circle. Garnish with scallions. Serve immediately with the sauce on the side. When ready to eat, pour the sauce in, toss to mix well, and enjoy!
by Season with Spice
Serves 2
Ingredients:
2 servings of cooked brown rice
2 salmon fillets (about 0.75 lb)
Pinches of sea salt
2 tsp mirin
1 tsp toasted sesame oil
Suggested toppings (adjust amount to your liking):
1-2 carrots – thinly shredded
Baby spinach (+ toasted sesame seeds, soy sauce, toasted sesame oil)
Bean sprouts
Kimchi
Fresh spring mix salad, pea sprouts, or any micro greens
1-2 scallions – sliced
For Bibimbap sauce:
2 tbsp gochujang (Korean chili paste)
2 tsp of Season with Spice’s Spicy Korean Chili Seasoning
1 garlic clove – finely minced
2 tsp soy sauce
1.5 tbsp honey
1 tbsp rice vinegar, or apple cider vinegar
1 tbsp toasted sesame oil
Method:
1. Brush the salmon fillets with mirin and toasted sesame oil, and season with sea salt. Place salmon in refrigerator for 15 minutes.
2. Preheat oven to 375F. Layer a baking pan with foil, and lightly grease with vegetable oil. Place salmon fillets on foil. Bake for 15-20 minutes – depending on the thickness of the salmon.
3. While salmon is in oven, combine all the ingredients for the bibimbap sauce in a bowl. Whisk well to combine. Taste, and adjust any seasonings if desired. Set aside.
4. Heat oil in a frying pan over medium fire. Add in carrots and a pinch of sea salt, and stir-fry for about 2-3 minutes – or until crisp-tender. Set aside.
5. If adding in bean sprouts, use the same pan, and repeat the same cooking process. Set aside.
6. Again, repeat the same step with the spinach, but cook it very quickly until just wilted. Remove from heat, and gently stir in a teaspoon of soy sauce, a few drops of toasted sesame oil, and a sprinkle of toasted sesame seeds. Set aside.
7. Once salmon is cooked, flake the salmon with a fork.
8. To assemble, first place the cooked rice into each serving bowl. Arrange salmon, vegetables, and any additions (such as kimchi) nicely in a circle. Garnish with scallions. Serve immediately with the sauce on the side. When ready to eat, pour the sauce in, toss to mix well, and enjoy!
