Salmon Bulgogi Bowl
This Korean-style bowl tastes just like take out!
INGREDIENTS:
Salmon Marinade:
4 salmon fillets (skin on or off, 4–6 oz each)
3 tbsp low-sodium soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
1 tbsp rice vinegar
1 garlic clove, grated
1 tsp fresh grated ginger
1 tsp gochujang (Korean fermented chili paste)
Bowl Ingredients:
2 cups cooked rice (jasmine or brown rice)
½ cup cucumber, thinly sliced
½ cup shredded carrots
¼–½ cup kimchi
1 scallion, thinly sliced
½ avocado, sliced
Sesame seeds (for garnish)
Optional Gochujang Mayo (for drizzle):
2 tbsp mayo
1 tsp gochujang
1 tsp lime juice or rice vinegar
Mix until smooth
Directions:
1) Marinate the salmon: In a bowl or zip-top bag, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, and gochujang. Add salmon and let marinate for at least 20 minutes (up to 1 hour).
2) Cook the salmon: Bake at 400°F for 12–15 minutes, until caramelized and flaky.
3) Build your bowl: Add rice to the bottom of your bowl. Top with cooked salmon, cucumbers, carrots, kimchi, avocado, and scallions.
4) Optional: Drizzle with gochujang mayo and sprinkle sesame seeds on top.
5) Serve and enjoy a sweet, spicy, and tangy Korean-inspired bowl!
