Korean Style Salmon Bibimbap
with Pak Choi, Pickled Carrot and Sesame Seeds
- Fish
- Soya
- Sesame
- Celery
- May contain traces of allergens
- Brazil nuts
- Pecan Nuts
- Macadamia Nuts
- Almonds
- Nuts
- Peanut
- Pistachio nuts
- Hazelnuts
- Cashew nuts
- Walnuts
This luxurious Korean Style Salmon Bibimbap is a twist on a Korean classic. Colourful and nourishing, this Korean dish's name is a combination of two sounds - bibim (mixed) and bap (rice).
Ingredients
200 grams
Salmon Fillets
(Contains: Fish)
150 grams
Jasmine Rice
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
1 unit(s)
Pak Choi
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
30 grams
Gochujang Paste
(Contains: Soya)
75 grams
Bulgogi Sauce
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Brazil nuts, Pecan Nuts, Macadamia Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Hazelnuts, Cashew nuts, Walnuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
2 tbsp
Mayonnaise
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt, then add the carrot ribbons. Mix together well, then set aside to pickle.
Trim the pak choi, then separate the leaves. Cut the larger leaves in half lengthways down the middle.
Peel and grate the garlic (or use a garlic press).
Pop the (now empty) frying pan back on high heat with a drizzle of oil.
Once hot, add the pak choi and stir-fry until just soft, 3-4 mins.
Add the garlic and stir-fry for 30 secs more. Season with salt and pepper.
Transfer to a bowl and cover to keep warm.
Pop the (now empty) pan back on medium heat.
Add the gochujang paste (add less if you'd prefer things milder), bulgogi sauce and water for the sauce (see pantry for amount). Stir together. Bring to a boil, then lower the heat and simmer until thickened, 1-2 mins.
Once thickened, remove from the heat. Add a splash of water if it's a little too thick.
Carefully pour the pickling liquid from the carrots into the rice, fluff it up with a fork, then share between your bowls.
Top the rice with the salmon, pak choi and carrot pickle in separate sections. Spoon the spicy bulgogi sauce over the salmon.
Drizzle the mayo over everything (see pantry for amount) and sprinkle on the sesame seeds to finish.
