Savory Korean Egg And Salmon Rice Bowl Recipe

About this recipe

A hearty breakfast bowl featuring tender salmon, fluffy scrambled eggs, and seasoned rice, perfectly balanced with tangy and spicy Korean flavors.

Ingredients

• - Schwartz Sesame Seeds
• 100 G Jumbo Garlic 100g
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• - Mowi Scottish Salmon Fillets
• 6 Each Golden Yolk Eggs 6 Pack
• 100G Heera Black Pepper Powder 100g
• - Ktc Vegetable Oil
• - Kikkoman Soy Sauce
• 500G Biona Organic Long Grain Italian White Rice

Instructions

1. 1. Rinse the rice (150 g) under cold water and cook it in 300 ml water according to the packet instructions until fluffy.
2. 2. Heat a frying pan over medium heat and add 1 tbsp vegetable oil, then lightly season the salmon (200 g) with salt and 1/4 tsp pepper.
3. 3. Cook the salmon fillet for 3-4 minutes on each side until golden and fully cooked, then remove and flake into bite-sized pieces.
4. 4. Beat the 4 eggs in a bowl with a pinch of salt, then scramble them in the same pan over low heat until soft and fluffy.
5. 5. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp sesame oil, and 2 minced garlic cloves to create a flavorful sauce.
6. 6. Chop the spring onions (20 g) finely and set aside for garnish.
7. 7. Assemble the bowl by placing the cooked rice as a base, arranging flaked salmon and scrambled eggs on top.
8. 8. Drizzle the sauce generously over the bowl, ensuring even distribution of flavor.
9. 9. Garnish with chopped spring onions and 1 tsp sesame seeds for added texture and freshness.
10. 10. Serve immediately while warm.

How to make Savory Korean Egg And Salmon Rice Bowl

1. Cook rice and salmon. Cook the rinsed rice until fluffy. Season the salmon with salt and pepper and cook in vegetable oil over medium heat for 3-4 minutes on each side until golden and fully cooked, then flake it.
2. Scramble the eggs. Beat the eggs with a pinch of salt and scramble them in the same pan over low heat until soft and fluffy.
3. Make the sauce. Mix soy sauce, gochujang, sesame oil and minced garlic into a sauce, and finely chop the green onions for garnish.
4. Assemble the bowl. Place the rice in the bowl, arrange the flaked salmon and scrambled eggs on top, and drizzle the sauce generously over everything.
5. Garnish and serve. Finish with the chopped green onions and a sprinkle of sesame seeds, and serve immediately while warm.

Frequently asked questions

What is the total time required to make the Savory Korean Egg and Salmon Rice Bowl?

The total time required is 35 minutes, including 10 minutes of prep and 25 minutes of cooking.

Can I make this recipe ahead or store leftovers?

This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to preserve texture.

What can I serve alongside this Korean Egg and Salmon Rice Bowl?

Pair it with kimchi or a side of steamed vegetables for a complete Korean-inspired meal.

Can I substitute the salmon in this recipe?

Yes, you can substitute salmon with another protein like tofu or chicken for a different variation.