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

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

Instructions

1. 1. Rinse the rice under cold water and cook it according to package instructions until fluffy.
2. 2. Heat a frying pan over medium heat and add vegetable oil, then lightly season salmon with salt and 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 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 soy sauce, gochujang, sesame oil, and minced garlic to create a flavorful sauce.
6. 6. Chop the green onions 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 green onions and a sprinkle of sesame seeds for added texture and freshness.
10. 10. Serve immediately while warm and enjoy your balanced Korean-inspired breakfast.