Simple Salmon Bibimbap

Simple Salmon Bibimbap |

If you’re at all familiar with Korean food there’s a good chance you’ve been introduced to bibimbap. It’s essentially a rice bowl with a bunch of toppings, often topped with an egg, and always served with a funky-spicy-sweet sauce called gochujang. I liken it to a spicy version of miso–it’s a total flavor bomb, lasts forever in the refrigerator and, is irreplaceable in this dish. Lots of restaurants serve bibimbap in a hot stone bowl so the edges of the rice gets crisp–which is amazing but also kind of scary for the home cook. According to my mom, it’s often just served in a regular bowl (especially at home), which makes thing much less intimidating with the juggling of burning hot stone bowls out of the mix. I often make bibimbap for dinner with just whatever vegetables I have around and a runny egg on top, but this version includes fresh pink salmon and a bunch of thinly sliced cucumber, plus the obligatory gochujang sauce. It’s easy and fast, plus you get some omega-3’s and all that goodness.

Let me note that my mother does not condone calling this dish a bibimbap. I mean, technically, bibimbap just means “mixed rice” and we’re mixing rice with stuff here, so it is a bibimbap. But, my mom does not approve because there’s not enough other stuff going on (and there isn’t an egg, gasp!), but sometimes I have to keep it simple and that’s just my life (sorry mom!).

The pink salmon I used in this dish was given to me by one of my favorite, local grocers, New Seasons Market. You can learn more about the 5 varieties of salmon they carry and their seafood department here. I was not compensated for this post. As always, all opinions and writing are my own.

5.0 from 1 reviews
Simple Salmon Bibimbap
Prep time
Cook time
Total time
You can use any seasonal vegetable you like here, I went super simple with the cucumber but, sauteed spinach, carrots ribbons, zucchini, mushrooms--basically any vegetable or combination you like--works great!
Serves: 1 serving
  • for the salmon:
  • 1 salmon filet
  • 2 teaspoons canola oil
  • salt and pepper
  • for the gochujang sauce:
  • ¼ cup gochujang (fermented Korean chile paste)
  • 2 tablespoons maple syrup
  • 1 tablespoons water
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 1 scallion, sliced
  • ½ of a cucumber, peeled and sliced thinly
  • 1 cup cooked rice for serving
  • sesame seeds for garnish
  1. Heat the oil in a skillet over medium-high heat. Season the salmon with salt and pepper. Cook on each side about 3 minutes until the salmon is just cooked through (I like it a little pink in the center, but cook it to your liking).
  2. In a small bowl, whisk together all of the gochujang sauce ingredients.
  3. Place the rice in a bowl with the salmon on top. Add the cucumber, sprinkle with sesame seeds, and sauce. Mix up all of the ingredients and enjoy!


Summer Nectarine & Tomato Salad with Feta & Mint

This salad is late summer on a plate. Is it late summer? I always assume August is late summer–even though technically September is too, right? Anyway, August makes me think of the end of summer because it’s kind of back-to-school season (school supplies are out in force and I am jealous! GIMME ALL THE PENS, PLEASE) and it’s when the tomatoes seem to be at their best. I intended to make this recipe with peaches, but I got a bunch of mealy ones and it totally bummed me out. Thus, the nectarines. Plus, they have been so good and on sale. WIN/WIN.  The tomatoes were from the cute farmer’s market near my neighborhood and every year I always forget how delicious tomatoes can be until summer rolls in and reminds me. So, so delicious and juicy and sweet. I added feta and mint to this salad because I am obsessed with that combo and I really love it with tomatoes and stone fruit. I made a quick and simple shallot vinaigrette to let the fruit shine while adding a definite savory note.

This salad ended up being the sleeper hit of the BBQ we had for Casper’s birthday. Literally every last bit was eaten and I was actually hoping for some leftovers, but it worked out because I made it again for the blog and then promptly ate it for lunch and had some with dinner in the same day. It’s good, so make it before all the lush summer produce disappears and we’re all crying over a bunch of gourds at the market.

PS, I’m on Snap Chat now! and it took me FOREVER to understand it, but I’ve been snapping (snap chatting?) probably more than I should. Follow me if you like to see babies be babies, dogs sitting under highchairs, not super photogenic food, and hear me ramble: cindyishungry  


Print Recipe

Summer Nectarine & Tomato Salad with Feta & Mint

Serves 2-3

This recipe is also great with peaches. I picked tomatoes that were similar in size to the nectarines, but you can use any ripe, juicy tomato you like.

2 ripe nectarines
2-3 large, ripe tomatoes
1 tablespoon chopped shallots
2 tablespoons champagne vinegar
pinch of salt
1 teaspoon honey
2-3 tablespoons olive oil
4-5 mint leaves, chopped (about 1-2 tablespoons, chopped)
1 ounce (about 2 tablespoons) crumbled feta
salt and pepper to taste

Slice the nectarines and tomatoes into wedges–however thick or thin you like, I like them on the thinner side, like 1/4 inch, and arrange on a plate. In a jar with a tight fitting lid, combine the shallots with the vinegar, a pinch of salt, and the honey. Add 2-3 tablespoons of olive oil–you can start with 2 and add another if you like a less sharp dressing. I like it to be pretty tangy and bright, so I go for a 1:1 ratio of vinegar and oil. Shake the dressing, taste, and adjust seasonings to your preference. Drizzle the dressing over the nectarines and tomatoes, sprinkle the mint leaves over the top, followed by the feta. Season with salt and pepper to taste. [/recipe]

Easy Garlic Butter & Vermouth Shrimp with Roasted Tomatoes

This Garlic Butter & Vermouth Shrimp is my back-pocket recipe. It’s easy enough for a weeknight meal, yet fancy-pants enough to serve to dinner guests–essentials for any back-pocket recipe. I have served this several times to people who don’t eat meat but do eat fish, so they aren’t just eating platefuls of sides. I also serve this to myself when I’m having solo dinner or fancy-ass lunch because Sean isn’t super enthused about shrimp but, I am…so, more for me!

Like I said, this dish is EASY. The shrimp comes together in minutes, and the tomatoes, while totally optional, bring a nice pop of juicy sweetness that sort of blends into the buttery sauce from the shrimp. Both parts require minimal ingredients but result in maximum flavor. I like to keep frozen, peeled shrimp in the freezer for quick meals like this–it’s a total time saver and has rescued meal time for me more than once. I use vermouth in this recipe because it’s affordable (win) and a type of fortified wine–which means it’s fortified with a spirit. What does that mean?! It means that once you open the bottle, it’s good for a long time at room temperature (think weeks, months), making it great to use just a little at a time, without worrying about using the whole bottle in a few days.

This shrimp is great served over pasta or with just straight up chunks of crusty bread for sopping up the sauce. Speaking of the sauce–it’s just lots of garlic, BUTTER, and a healthy splash of vermouth to bring it all together. The result is a rich, garlicky coating for the shrimp and a sauce that just begs to be soaked up by some carby goodness.



Print Recipe

Garlic Butter & Vermouth Shrimp with Roasted Tomatoes

Makes 1 serving.

I usually make this dish for one–as my husband doesn’t really like shrimp and this is the perfect dinner for nights I’m flying solo. It’s also easy to scale up, making this a quick-yet-impressive dinner party dish. The tomatoes make extra, but they’re great as leftovers with plain pasta and some parm or as an accompaniment to any meat or fish dish.

2 unsalted tablespoons butter, divided

3 cloves garlic, finely minced

pinch of chile flakes

6 medium-sized shrimp, peeled and deveined

1/4 cup dry vermouth

dash of salt

1/4 lb. cooked and drained pasta

1 tablespoon chopped, fresh parsely

for the tomatoes:

1 lb. tomatoes, any kind you like (on the vine is pretty)

olive oil


Preheat the oven to 400ºF. Line a baking sheet with parchment and place the tomatoes on the sheet. Drizzle with olive oil and sprinkle with salt. Roast for 15-20 minutes or until the tomatoes are soft and begin to caramelize. While the tomatoes roast, cook your pasta according to the package instructions and make the shrimp.

For the shrimp, heat a skillet over medium and add 1 tablespoon of the butter to melt, add the garlic and chile flake and cook, stirring until fragrant–about 1 minute. Add the shrimp and cook until pink on one side, flip the shrimp and add the vermouth. Bring the sauce to a simmer and cook until the shrimp are pink on the other side. Remove the shrimp to a plate and set aside. Continue cooking the sauce until it reduces by about half. Stir in the remaining butter, add the shrimp and stir to coat. Remove from the heat and season with salt to taste. Place the cooked pasta in a bowl, top with the shrimp and some of the tomatoes. Pour the sauce over the shrimp, pasta, and tomatoes. Sprinkle with parsley and serve. [/recipe]