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
- young radish – thinly sliced
- sushi ginger – goes well with salmon
- fish roe
- sweet pepper – yellow or red
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
- 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
- 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.