Smoked Salmon Bibimbap

Two white bowls of bibimbap includes smoked salmon and fresh salad vegetables and sprouts

This salmon bibimbap recipe uses smoked salmon, fresh salad greens and sprouts mixed with rice and in a sweet and tangy lemon gochujang sauce. The best part is you don’t need to cook anything (except rice)!

Course Lunch, Main Course

Cuisine Korean

Diet Gluten Free, Low Lactose

Keyword bibimbap, no-cook recipe, salmon bibimbap, smoked salmon

Prep Time 20

Total Time 20

Servings people

Calories 414

Author Holly Ford

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.

Notes

Note: To make this salmon bibimbap gluten-free, make sure to use gluten-free gochujang for the sauce.

Nutrition