SPICY SALMON BIBIMBAP/KOREAN RICE BOWL

 

Hey guys.  I know I’ve been a bit absent lately.  So many changes and curve balls have been flying around in all directions I feel like I’m all twisted up like a hot pretzel!  I can’ wait to share all these updates with you (EEEWGE news, guys!  And, uh no, I’m not pregnant… nor is it a book thing, not yet), but for now, please let me quickly share this bibimbap recipe (or more accurately, hoedeopbap as a reader pointed out) with you.  This is one of my absolute favourite things to eat lately.  It’s deceivingly easy to make, unbelievably delicious, not to mention, coincidentally healthy because it’s borderline a veggie-bowl.  I think you’d be very surprised by how good it is, like I was, considering how little “cooking” was involved.  I make a big batch of the toppings and keep them in the fridge, which would more than adequately sustain the following couple days of crazy balling (which, again, I will soon update you on ;).  So… yup, eat up.  Eeewge, guys… eeewge.

 

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SPICY SALMON BIBIMBAP:

serves: 4

  • SPICY SALMON TARTARE:
    • 14 oz (400 grams) skinless sashimi-grade salmon fillet
    • 1 clove garlic, smashed
    • 2 tbsp finely diced scallion
    • 1 1/2 tbsp (21 grams) soy sauce
    • 1 tbsp (25 grams) gochujang/Korean chili paste
    • 1 1/2 tsp toasted sesame oil
    • 1 1/2 tsp toasted sesame seeds
    • 1/2 tsp gochugaru/Korean chili flakes
    • 1/4 tsp (2 grams) honey
    • 1/8 tsp freshly ground black pepper
  • BIBIMBAP SAUCE:
  • TO ASSEMBLE:
    • spinach and sesame paste banchan
    • soy bean sprout banchan
    • caramelized mushrooms banchan
    • miso lentil banchan
    • quick pickled cucumber banchan
    • finely diced kimchi
    • raw egg yolks
    • steamed short grain rice, warm or room-temperature
    • toasted sesame oil to drizzle

MAKE SPICY SALMON TARTARE:  Start at least 6 hours or the day before.  With a very sharp knife, cut the salmon fillet into thin slice, then thin strips, then dice into tiny cubes.  Mix evenly with smashed garlic, diced scallion, soy sauce, gochujang, toasted sesame oil and seeds, chili flakes, honey and ground black pepper.  Cover and let marinate in the fridge for at least 6 hours to overnight.  I find it best in between 12 ~24 hour, but it will keep fresh up to 2 days in the fridge.

MAKE BANCHAN (SMALL DISHES):  You can buy these “small dishes” in Korean grocery stores, but they are actually super easy to make at home.  I like to keep the seasoning on the mild side because remember, you have to leave room for saltiness from the bibimbap sauce.  Again, start a few hours ahead or the day before.  They will keep up to 4 days in the fridge.

SPINACH AND SESAME PASTE BANCHAN:  Place 10.6 oz (300 grams) of cleaned and cut spinach into a large bowl.  Toss evenly with 1 1/2 tsp of salt and let sit for 3 min.  Then massage/knead the salt into the spinach until wilted and let sit for another 3 min.  Fill the bowl with clean water to wash away the salt, then squeeze the spinach in small handfuls to get rid of as much water as you can, then set aside.  Heat 1 tbsp toasted sesame oil in a skillet over high heat, then cook the spinach for 2 min until cooked through.  Transfer into a bowl, and toss with 1 tsp toasted sesame paste, 1 tsp toasted sesame seeds and 1/8 tsp of ground black pepper.  Let sit for a few hours until needed.

SOY BEAN SPROUT BANCHAN:  Place 7 oz (200 grams) cleaned soy bean sprouts in a large bowl.  Toss evenly with 1 tsp salt and let sit for 3 min.  Then massage/knead the salt into the bean sprouts until slightly wilted, and let sit for another 3 min.  Fill the bowl with clean water to wash away the salt, then squeeze out as much water out of the bean sprout as you can.  Set aside.  Heat 1 1/2 tbsp toasted sesame oil in a skillet over high heat, then cook the bean sprouts for 2~3 min until cooked through.  Transfer into a bowl and toss with 1/2 tsp toasted sesame seeds, 1/2 tsp chili flakes and 1/8 tsp ground black pepper.  Let sit for a few hours until needed.

CARAMELIZED MUSHROOMS BANCHAN:  Wash and thinly slice 10 oz (280 grams) assorted mushrooms.  Heat 1 1/2 tbsp toasted sesame oil and 1 tbsp olive oil in a large skillet over high heat.  Add the mushrooms and 1/4 tsp ground black pepper, toss briefly, then leave them unmoved for 2 min until the first sides are deeply caramelised.  Flip and turn, and cook for a few min more until evenly caramelised on all sides (they should lose almost 2/3 of the volume).  Add 2 finely minced garlic, 1 tsp soy sauce and 1/4 tsp rice vinegar, then toss and cook for another 1 min.  Transfer into a bowl and toss with 1/2 tsp toasted sesame seeds.  Let sit for a few hours until needed.

MISO LENTIL BANCHAN:  Bring a small pot of water to boil, then add 3/4 cup (120 grams) washed lentils.  Cook for 15 ~ 18 min until soft, then drain really well through a sieve.  Transfer into a bowl, then add 2 tbsp diced scallion, 1/2 tsp grated ginger, 2 tsp miso paste, 2 tsp toasted sesame oil, 1 tsp toasted sesame seeds, 1/8 tsp black pepper, and a small pinch of sugar.  Toss to evenly combine, and let sit for a few hours until needed.

QUICK PICKLED CUCUMBER BANCHAN:  Thinly slice 2 baby cucumbers (about 175 grams) and place in a large bowl.  Evenly mix with 1 tsp of salt and let sit for 3 min.  Massage/knead the salt into the the slices until slightly wilted, then let sit for another 2 min.  Rinse off the excess salt and squeeze as much liquid out of the cucumbers as you can.  Then transfer to a bowl and mix with 1/2 grated garlic, 1 1/2 tsp toasted sesame oil, 1/2 tsp toasted sesame seeds, 1/4 tsp rice vinegar and a small pinch of sugar.  Let sit for a few hours until needed.

TO ASSEMBLE:  I like to keep the ratio between rice and toppings at around 1:1.  Place a bed of luke warm if not room-temperature rice on the bottom of the bowl, then top it with equal and small amount of each vegetable banchan, diced kimchi, and spicy salmon tartare (I like a bit more spicy salmon in proportion).  Place a raw egg yolk in the middle and 2~3 tsp of bibimbap sauce, then drizzle with 1 tsp of toasted sesame oil over the top.  Mix the whole thing together and serve.  PS: this recipe makes for a great lunch box or picnic option!

39 Comments

  • This bibimbap looks like everything that is right with the world. As I can’t eat rice, I wonder if I would have to cut the salt in the sauce to turn it into a veggie bowl? Oh, and how do you make the quick-pickled cucumber banchan? Thanks so much!

  • Oh my GOODNESS I want this entire bowl and then some. This looks so. good. And these photos totally floor me! They’re unbelievably gorgeous. So excited for your news and for this new post, Mandy!

  • Reminds me of a mixture of a Korean chirashi bowl + bi bim bap a.k.a. two favourite things in life circa 2nd year of university.

    P.S. Ha I always (mentally) spelled it as “yyuuuuuj” but “ewwwge” is phonetically v appropriate too.

  • Welcome back, Mandy!

    I love this recipe! I went to a Korean restaurant and I they had two kinds of Bibinbap – one cold, one hot. We tried them both and they were delicious. I’ve never seen toasted sesame oil. I’m guessing it has a stronger flavor than Tahini.

    Can’t wait to hear your news – maybe moving out of Beijing? Don’t make us wait too long!! (BTW, I think The Donald is a ewwwge asshole. I can’t believe he is the front runner!)

  • Looks awesome!

    Can I ask where you recommend buying sushi grade salmon in Beijing? It’d be awesome if you could share with us a guide to choosing a good fish in the city as well. Thanks, Mandy!!

  • Amazing. My wife and I love your recipes and your photography. Please please make a book. We are actually a bit gutted we never bumped into you in Beijing as my wife and I met in Beijing and lived there from 2009-2013. Anyways I think it would be more accurate to call it a 회덮밥 or hoe (hway) dop bap as hoe or hway is Korean for raw fish. It’s probably my favourite Korean dish basically raw fish usually tuna or salmon on rice with vegetables and can be topped with roe. https://en.wikipedia.org/wiki/Hoedeopbap

  • No worries. Wejust about made it out in one piece and we are now based in the Philippines! Salmon is a little hard to get here but I’ll try with some local tuna.

  • No worries. We just about made it out in one piece and are now based in the Philippines! Salmon is a little hard to get here but I’ll try with some local tuna.

  • If your bowl can handle it (which it appears so, based on the similarities between your bowl and mine), you can heat the bowl directly on the stove, lining the inside with sesame oil. Then put the rice, all the toppings, and heat for a few minutes. Take it off the heat, top it with the egg, and our family eats it with something similar to your gochujang sauce and also a little bit of soy sauce. When the soy sauce hits the bowl, the entire thing crackles and pops, and if you hold out for a minute or two before mixing, you’ll notice that the rice at the bottom sticks together to form a crust, creating an amazing crunchy texture. Oooh, now I want a bowl for myself! :) Thanks for always posting delicious recipes!

  • Can’t wait to hear the good news Mandy! Another inspiring recipe- can’t wait to try it soon.. It’s gonna be another fun night in the kitchen :)

  • Looks awesome! I’ve found a small amount of candied walnut works really well in bibimbap as well. with some seasoned nori on top.

    questions: how long would you say the salmon tartare lasts?

  • I’ve never heard of salmon going into bibimbop but the concept of bibimbop is so great you can put whatever you want into it. Mmm…the crunchy rice on the bottom, the sweet and spicy sauce…mmm. BTW, I’ve really been enjoying Our Korean Kitchen by Jordan Bourke. I found it on Amazon UK. Really good authentic recipes (at least they seem authentic to me).

  • Thank you for this amazing recipe- it looked so beautiful, I had to try it & try it I did! You inspired me to ferment my own kimchi- normally I am not a fan, but the home fermented variety is really yummy. I should have marinated my salmon a bit longer ( I only managed 4 hours on this occasion) but it was really tasty none the less. The vegetables were yummy – I followed your recipe & did them all- and when put all together, it was a triumph.
    I love trying new things & Korean is definitely something new for me. Loved it!!!

  • I am in the process of gathering and making all the ingredients for this bowl! I have a quick question though – I’ve always been taught that you should eat your raw fish as soon as possible so marinating it the day before sounds new to me. Does it preserve or cook it by marinating it?? Thank you!

    • Hi May, a day is not that long of a time for fish to sit in the fish, as long as you start with something fresh in the first place. I would say 6 to 12 hours is good, and 18 hours is the MAX amount of time for this recipe. The salt in the recipe is not enough to “cure” it so it doesn’t necessarily “preserve” it.

  • Thanks Mandy! This dish is so good, I’ll be sure to make new batches of the fish with my leftover banchans. I love your use of gochujang for the spicy salmon. I can’t wait to make some hand rolls with it.

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