Korean BBQ Salmon Bowls
 
 
Korean bbq salmon bowls made with white rice, quick pickled cucumbers, a light salad, and a spicy gochujang sauce on the side.
Yield: 4 servings
Ingredients
For the salmon
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 4 (6 oz) salmon fillets
  • ⅓ cup soy sauce
  • 1½ tbsp brown sugar
  • 2 tsp toasted sesame oil
For the quick pickled cucumbers
  • 10 oz cucumbers, cubed
  • 2 tbsp rice vinegar
  • ½ tsp sugar
For the bowls
  • 1 cup white rice
  • 1 heart romaine lettuce, shredded
  • 6 oz shredded carrots
  • 2 scallions, thinly sliced
  • 2 tsp toasted sesame oil
  • 4 tsp rice vinegar, divided
  • ¼ tsp sugar
  • 4 tbsp gochujang
  • ½ tsp black or white sesame seeds
Instructions
For the salmon
  1. Whisk together the garlic, ginger, soy sauce, brown sugar, and sesame oil. Place the salmon in a ziploc bag. Add the soy sauce mixture to the bag with the salmon and allow to marinate for 20-30 minutes in the fridge.
  2. Heat a nonstick skillet over medium-high head. Add the salmon and cook until tender, about 3-4 minutes on each side. Add the remaining marinade to the skillet and cook for another 1-2 minutes. Set aside.
For the quick pickled cucumbers
  1. Toss the cucumbers with the vinegar and sugar. Allow to sit for at least 20-30 minutes. (Can be made up to 3 days ahead.)
For the bowls
  1. Combine the rice and 2 cups of water in a medium saucepan along with a pinch of salt. Cover with a lid and bring to a boil. Once the water is boiling, lower the heat to medium low and cover. Allow to simmer for 20 minutes, or until all of the water is absorbed. Remove the cover to release the steam and then allow to sit for 5 minutes. Fluff with a fork.
  2. To make the salad dressing, whisk together the sesame oil, 2 tsp of the rice vinegar, and sugar.
  3. In a large bowl, toss together the romaine lettuce, carrots, and scallions. Add the dressing and toss again.
  4. In a small bowl, whisk together the gochujang and remaining 2 tsp rice vinegar. Set aside.
  5. To serve, divide the rice among 4 bowls. Top each with one of the salmon fillets, a quarter of the salad, and a quarter of the cucumbers (drained). Serve with sesame seeds and gochujang sauce on the side, to garnish.
Notes
Recipe adapted from Cook Smarts
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/08/korean-bbq-salmon-bowls.html