Colm O'Gorman: How to make bibimbap with gochujang salmon
Gochujang, the fabulous Korean chilli sauce, is a key ingredient in this dish
Bibimbap is a Korean rice dish of stir-fried vegetables and meat, served topped with a fried egg, pickles, kimchi and a chilli sauce. Bibimbap translates as “mixed rice with meat and assorted vegetables”, which is a very literal description of the core elements of this lovely, comforting dish. It is often served with beef, but the recipe I am sharing this week uses salmon as the protein. Gochujang, the fabulous Korean chilli sauce, is a key ingredient in this dish, and it works beautifully with the salmon.
You can mix it up when it comes to the vegetables, swapping out my suggestions below to suit your own taste or to whatever is available locally and seasonally. Pickles are a must with bibimbap, but if you cannot get hold of any daikon then you could use white turnip - not swede though, that would not work at all. Cucumber would also work well.
