Smoked Salmon Bibimbap Recipe - Hunje Yeoneo Hoe Deopbap
Su Scott's Smoked Salmon Bibimbap is a light, fresh and flavourful Korean rice bowl recipe that's perfect for summer evenings.
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Measuring cup
- Grater
- Chef's knife
- Cutting board
- Colander
- Fine-mesh sieve
- Spoon
- Refrigerator
- Airtight container
- Saucepan
- Kitchen timer
- Whisk
- Fork
- Kitchen scale
Ingredients
- ¼ red onion, thinly sliced
- 100g (3 ½ oz) smoked salmon, cut into bite-sized pieces
- 15 perilla leaves, sliced into thin strips
- 4 tbsp gim jaban (crumbled toasted seasoned seaweed)
- ½ punnet of cress
- juice from 2 tsp grated root ginger
- 1 garlic clove, grated
- 3 tbsp cider vinegar
- 2 tbsp gochujang (Korean fermented chilli paste)
- 2 tbsp golden granulated sugar
- 2 tsp toasted sesame oil
- 1 tsp toasted white sesame seeds, lightly crushed
- 2 servings of cooked short-grain white rice
- toasted black sesame seeds, for garnish
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