Gochujang Salmon Bibimbap Bowl

Close up shot of salmon with gochujang sauce, spinach, carrots, soybean sprouts, cucumber and a fried egg in a 1x1 format.

This gochujang salmon bibimbap bowl brings all the flavors of your favorite Korean restaurant right to your kitchen. With high protein salmon, colorful vegetables, and that irresistible spicy, sweet, and savory gochujang sauce, it's a healthier and more affordable way to satisfy your Korean food cravings any night of the week!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: Korean

Servings:

Calories: 635kcal

Ingredients

Gochujang sauce and marinade

2 4 oz salmon portions
4 tablespoon gochujang
6 garlic cloves minced
2 tablespoon honey
2 tablespoon low sodium soy sauce
2 teaspoon rice vinegar

Spinach

12 oz spinach
1 teaspoon sesame oil
½ teaspoon salt
1 teaspoon toasted sesame seeds

Carrots

1 medium carrot shredded
½ teaspoon salt

Soybean sprouts

12 oz soybean sprouts
2 teaspoon sesame oil
1 teaspoon salt
2 garlic cloves minced
2 scallions greens only, sliced
⅛ teaspoon black pepper

For serving

1 cup Cooked white rice
1 cucumber sliced
Reserved gochujang sauce
2 Fried eggs

Instructions

To prepare the salmon:

In a small bowl, mix together gochujang, minced garlic, honey, soy sauce, and rice vinegar until smooth. Reserve half of the marinade in a separate bowl and set aside for serving.
4 tablespoon gochujang, 6 garlic cloves, 2 tablespoon honey, 2 tablespoon low sodium soy sauce, 2 teaspoon rice vinegar
Place salmon filets in a shallow dish and coat with the remaining marinade. Let sit for 15 minutes while you prepare the vegetables.
2 4 oz salmon portions

To prepare the spinach:

Bring a pot of water to a boil. Add spinach and blanch for 1-2 minutes until just wilted. Drain and rinse under cold water. Squeeze out excess water thoroughly.
12 oz spinach
Transfer to a bowl and toss with sesame oil, salt, and sesame seeds. Set aside.
1 teaspoon sesame oil, ½ teaspoon salt, 1 teaspoon toasted sesame seeds

To prepare the soybean sprouts

Bring a pot of water to a boil. Add soybean sprouts and cook for 3-4 minutes until slightly tender but still crisp. Drain and rinse under cold water.
12 oz soybean sprouts
Transfer to a bowl and toss with sesame oil, salt, minced garlic, scallion greens, and black pepper. Taste and adjust salt if needed. Set aside.
2 teaspoon sesame oil, 1 teaspoon salt, 2 garlic cloves, 2 scallions, ⅛ teaspoon black pepper

To prepare the carrot

To a pan, add a little bit of oil, julienned carrot, and salt. Saute until slightly softened. Remove from heat and set aside.
1 medium carrot, ½ teaspoon salt

To cook the salmon

To a pan over medium-low heat, add neutral oil. Pat the salmon skin dry and place the salmon, skin side down in the pan. Cook for 2-3 minutes or until browned. Turn the heat to low and flip and cook on all sides for another 2-3 minutes or until caramelized and the cooked to desired temperature. Pull the salmon at 130F for a medium cook or 140F for well done. If meal prepping this for the week, pull the salmon 1-2 minutes early or 5 degrees before desired cook temperature.

To assemble

To two bowls add rice, spinach, soybean sprouts, seasoned carrot, and sliced cucumber. Place a salmon portion on top of each bowl and top with a fried egg. Drizzle with reserved gochujang sauce and mix the bowl thoroughly before enjoying.
1 cup Cooked white rice, 1 cucumber, Reserved gochujang sauce, 2 Fried eggs

Nutrition