Salmon and Brown Rice Bibimbap

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


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.