How often do you experiment with available ingredients to create a unique and delicious recipe? If your answer is ALWAYS, congratulations! You are a seasoned cook! Most moms will agree that we have to be creative when it comes to cooking, especially if we have picky eaters. Adults, too, can get stuck in a food rut. In addition, there are times when we need to live within our means and make do of what’s available in our pantry. Thus, being creative with recipes is a must. Which is how I came up with when I made this easy Korean recipe — Salmon Belly Bibimbap recipe!
How I Came Up with this Korean Recipe
Remember I made some homemade Korean kimchi? I still have a big jar left so I decided to use it. I’m such a big fan of Kimchi — I think I was from Korea in a past life — that I eat it with almost anything! Next time, I’ll share with you another experiment that I made using Kimchi. I remember eating at a Korean restaurant and loved the Bibimbap! Bibimbap is a Korean rice dish with a variety of ingredients. “Bibim” means different ingredients, while “bap” is rice. The staple ingredients in Bibimbap are rice, vegetables, any kind of meat, and spicy Korean paste gochujang.
We already ate some chicken and pork these past few days so I decided to use salmon belly for a change. I already marinated the salmon belly using the Firecracker Salmon recipe so it’s ready to cook. Good thing I still have some gochujang left from the tteokbokki recipe that I made. Korean spices are so versatile. For example, you can use the gochujang for sauces or as a dip. Instead of chili powder or cayenne, I now use Korean red pepper flakes or gochugaru due to that sweet, smoky flavor.
I’d like to share with you this unique Salmon Belly Bibimbap recipe. Don’t forget to share this with your friends, too!
What about you? What creative dishes have you made? Feel free to share them with us on the comments section!
Salmon Belly Bibimbap
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 kg salmon belly strips
- vegetable oil for cooking
- 2 cups bean sprouts
- 1 small carrot julienned
- 2 cups cabbage shredded
- 1 tbsp sesame oil
- spring onions for garnish
- 4 cups cooked white rice
- gochujang for dipping
- 2 tbsp oyster sauce
- 6 eggs fried sunny side up
- Kimchi for serving
- Season the salmon belly strips with salt and pepper. Set aside.
- In a large wok, sauté the onions and garlic.
- Add the carrots and stir-fry for about a minutes. Add the bean sprouts and cook for about 2 minutes. Add the cabbage and stir-fry for a minute.
- Add the oyster and toss to combine. Season with sesame oil ad heat through then turn off heat.
- In a non-stick pan, fry the eggs sunny-side up. Set aside.
- Pan-fry the salmon until it is no longer pink, skin-side down.
- In a large bowl, arrange the ingredients. Put some rice, arrange the salmon and veggies on each side. Top the rice with sunny-side up egg. Serve with Kimchi on the side and some spicy gochujang paste for dipping.