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Spicy Korean Salmon Rice Bowl (Dak Galbi Style)
60% authentic · Korean-inspired
A creative twist inspired by Korean flavors, featuring salmon marinated and cooked in a spicy gochujang-based sauce, served over rice with vegetables.
Ingredients
- Salmon fillets1.5 lbs
- Steamed rice4 cups
- Gochujang (Korean chili paste)1/4 cup
- Soy sauce2 tbsp
- Sesame oil1 tbsp
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Honey or sugar1 tbsp
- Onion, sliced1/2
- Bell pepper (any color), sliced1/2
- Saltto taste
- Black pepperto taste
- Scallions, choppedfor garnish
- Chili flakesfor garnish
Steps
- 1
Cut salmon into 1-inch cubes. Season lightly with salt and pepper.
- 2
In a bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and honey/sugar to make the marinade.
- 3
Add salmon cubes to the marinade and toss to coat. Let marinate for at least 15 minutes.
- 4
Heat a large skillet or wok over medium-high heat. Add sliced onion and bell pepper and stir-fry for 2-3 minutes until slightly softened.
- 5
Add the marinated salmon and any remaining marinade to the skillet. Cook, stirring occasionally, for 5-7 minutes, until salmon is cooked through and the sauce has thickened.
- 6
Divide steamed rice among four bowls.
- 7
Top the rice with the spicy salmon and vegetable mixture.
- 8
Garnish with chopped scallions and chili flakes.
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