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Spring Tomorrow
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Salmon Pasta Bibimbap Recipe

If you’re a fan of Korean food, you should be very familiar with the bibimbap. It’s a scrumptious rice bowl with assorted vegetables, meat and egg (check out my Korean Bibimbap Recipe). Toss everything up with some kimchi and gochujang and eat it like a mixed rice – just like how those Korean stars in K-dramas always do.

Today, I’m making something different. It’s an Omega-3 rich pasta bibimbap in which I’ve replaced the usual meat with an oven-baked salmon fillet. Also, I omitted the rice this time and used fusilli instead.

Salmon Pasta Bibimbap Recipe

This may be a non-conventional dish but it’s definitely a tasty one, nonetheless. Really like the crunch of the vegetables. It’s probably one of the best ways to have more veggies in our diet too. 👍🏼

The carb and protein are substitutable i.e. you can also use spaghetti, soba noodles, ramen noodles, other types of fish or seafood. Endless possibilities.

Give it a try!

Salmon Pasta Bibimbap Recipe
2
  • 2 salmon fillets
  • 100g bean sprouts, blanched
  • 100g baby bok choy, blanched
  • 1 carrot, peeled & julienned, blanched
  • 1 cucumber, peeled & julienned
  • cabbage kimchi
  • 2 tbsp gochujang (Korean chilli paste)
  • pinch of toasted sesame seeds
  • 2 fried eggs
  • 2 tsp olive oil
  • salt & freshly ground black pepper
  • 2 servings of cooked fusilli or a pasta of your choice
Rub oil over the salmon fillets and season with salt and pepper on both sides.
Preheat oven to 200 deg C on Grill with fan. Line a baking tray with aluminium foil and lightly grease with cooking spray.
Transfer the salmon fillets (skin side up) onto the baking tray. Insert into highest shelf of oven and bake for 10-12 minutes till the salmon is cooked through.
To assemble the bibimbap, transfer the pasta into a wide bowl or deep dish. Arrange the rest of the ingredients on top. Finish off with a tablespoon of gochujang on the side and a sprinkle of sesame seeds.

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