Smoked Salmon Bibimbap
This salmon bibimbap uses smoked salmon, fresh vegetables, and sprouts mixed with rice and in a sweet and tangy lemon gochujang sauce. The best part is you don’t need to cook salmon or other ingredients (except rice)! This super easy bibimbap recipe is a great cold dinner idea for hot days.
Is the beautiful spring sunlight shining outside? Do you want a food to match the beauty of nature? Then I recommend trying this salmon bibimbap recipe.
If you have some smoked salmon and are tired of using it for just sandwiches or hors d’oeuvres, why not become more adventurous and make a salmon rice bowl with it?
This salmon bibimbap recipe is a healthy take on traditional Korean bibimbap using smoked salmon. Of course, you can definitely use sushi-quality raw salmon instead of smoked salmon. It will make a gourmet salmon sushi bibimbap, which is a popular rice bowl menu in many upscale Korean restaurants.
Salad green, a variety of fresh vegetables, and sprouts along with pieces of smoked salmon are artfully arranged over rice and drizzled with a delicious lemon gochujang sauce as a finishing touch.
This is one of the clever recipes using smoked salmon. It doesn’t require cooking of salmon or other bibimbap ingredients except rice. The best part? There’s no need to clean pans afterward.
Not a fan of smoked salmon? Try fresh raw salmon that are sushi quality with this recipe.
It makes a quick and easy rice bowl to serve as a cold dinner and is perfect for hot days when you don’t want to spend too much time next to the kitchen stove. It takes less than 20 minutes from start to finish.
What can you include in salmon bibimbap?
Think of vegetables with different colors to add contrast.
- smoked salmon – or high quality fresh raw salmon
- salad greens – any variety of your choice
- sprouts – any type of salad sprouts (I used alfalfa)
- cabbage – both green and red
- carrot
- young radish – thinly sliced
- sushi ginger – goes well with salmon
- fish roe
- sweet pepper – yellow or red
- cucumber
- watercress
How to make smoked salmon bibimbap
Step 1. Prepare salad greens: Shred the cabbage very thinly with a vegetable peeler. Thinly slice the other vegetables and pickled sushi ginger slices as well.
Step 2. Make lemon gochujang sauce: mix gochujang, sugar, lemon juice, sesame oil, and sesame seeds in a small mixing bowl. Set aside.
Gluten-free bibimbap: If you want to make this salmon bibimbap recipe to be gluten-free, make sure to use gluten-free gochujang for the sauce.
Step 3. Put rice in an individual serving bowl: Arrange the greens and sprouts in a pleasing manner. Cut or tear smoked salmon into small bite size pieces and place on top.
To serve, drizzle with lemon gochujang sauce and mix well. Adjust the amount of gochujang sauce according to your taste. Enjoy!
More salmon dishes
- Blackened Salmon Tacos (Korean-Mexican Fusion)
- Soybean Paste Glazed Salmon
- Glazed Salmon with Peaches
- Salmon with Green Beans and Tomatoes
If you try this salmon bibimbap recipe, please take a moment to leave a rating and comment. I love hearing from you and it helps other readers, too.
Smoked Salmon Bibimbap
Ingredients
For bibimbap
- 4 cup cooked white rice
- 1/2 lb smoked salmon, tear into bite size pieces
- 1/4 green cabbage, thinly shredded
- 1/4 red cabbage, thinly shredded
- 2 oz alfalfa sprouts
- 4 oz salad green mix
- 1 small carrot, thinly shredded
- 3 young radish, thinly sliced
- 2 tbsp sushi ginger, thinly sliced
For lemon gochujang
- 4 tbsp Korean chili paste (gochujang)
- 4 tbsp lemon juice, freshly squeezed
- 1 1/2 tbsp toasted sesame seeds, crushed
- 2 tbsp sugar, or honey
- 1 tbsp sesame oil
Instructions
- To make lemon gochujang sauce: mix gochujang, sugar, lemon juice, sesame oil, and sesame seeds in a small mixing bowl. Set aside.
- Put 1 cup of rice in an each individual serving bowl. Arrange the greens and sprouts in a pleasing manner. Cut or tear smoked salmon into small bite size pieces and place on top.
- To serve, drizzle with lemon gochujang sauce and mix well. Adjust the amount of gochujang sauce according to your taste.
I made this recently and it was delicious! I love salmon, so any new wasy of serving it are welcome in my book. Couldn’t find Korean chili flakes so used Japanese instead. Thanks for sharing this recipe!
So delicious! My boyfriend and I are devouring it right now. Instead of cooking the salmon, I baked it, 450 degrees for 15 min with some salt and pepper sprinkled on top. The sauce was so delicious and this was so healthy! As we mixed it, the veggies shrunk and I was able to fit lots of salad leaves in!
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hi, finished your vacation? when will you be back, we all miss you here!!
nice food….thanks for sharing….
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I just found your site, so sorry to see you go, but I love what you plan to do. Hope to see you in the future.
Suzi
I'm already hungry.
Great recipe. Pictures are so informative – good work! Enjoy your time away from the blog, but know that you'll be missed. Thanks for your efforts.
Amazing recipe, i want to try it!
Have a wonderful trip with your family! make sure you take tons of pictures…we would love to see!
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We LOVE Korean yesterday!! Just yesterday we went to China town in Atlanta had some yummy Korean! I live next to a Super H Mart and I am dying for some recipes!! We saw you on food gawker! We just started following you cannot wait for more to come!
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wow, looks delicious and can't believe it's so simple! thanks for another brilliant recipe and enjoy your holiday! can't wait til you come back though =D xx
Have a great trip! Can't wait for the photos and more recipes when you return.
Looks incredible, as always! Â I'm making a big Korean dinner for friends Sunday, and I'm sure I'll use several of your recipes. Â It will be for a small group of 19 – no pressure, huh? Â Safe travels, and I look forward to seeing pictures on facebook! Â – C
I just discovered your blog and I really enjoying reading it. Â So sad to hear that you'll be taking a break and I'll miss you. Â I, too, agree with you that the world is there for you to discover and traveling is the best way to learn. Â You're very fortunate to be able to do so and for an extended trip at that! Â I try to take my kids out of the country at least once a year but due to the economy, we couldn't do it this year. Â English is my second language too and I think your English is great! Â You tell great stories and convey your messages clearly. Â I hope you have a great trip and I look forward to your return. Â
Hm, looks fantastic! Thanks for posting!
Have a great trip and don't forget to come back and share all the good stuff you saw and ate with us!
As for me, I will travel to Korea soon and I can't wait to stuff myself with lots of gorgeous spicy food! 🙂
that looks great! i'll be missing your updates ): i also went somewhere for the long summer- i went home! haha.back to signapore for 3 mths (: