Caramelized Soy Salmon Rice Bowl — Salmon Bulgogi Rice Bowl
Korean rice bowl with salmon glazed in soy, pear, garlic, and sesame, seared until caramelised and flaked over rice with cucumber, sesame seeds, scallion, and crisped seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Julienne cucumber. Cut seaweed into thin strips. Grate pear, garlic, and ginger. Slice spring onions. Whisk soy sauce, pear, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper into a smooth glaze.
Boil
Combine rinsed rice with 240ml water in a saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until water absorbs. Rest covered off heat 5 minutes.
Sear
Heat neutral oil in a wide skillet over medium-high. Lay salmon skin-side down, pan-fry 4–5 minutes until skin turns crisp and deep golden. Flip, brush top with 1 tbsp glaze, pan-fry flesh side 3–4 minutes until just opaque at centre. Transfer to a plate, rest 2 minutes, then flake into large chunks.
Fry
Crack both eggs into the same skillet over medium-high heat, fry 90 seconds to 2 minutes until whites set and yolks run. While eggs fry, spoon half the glaze over salmon to marinate.
Plate
Mound rice into two wide bowls, arrange cucumber to one side of each, pile salmon in centre, slide one fried egg on top of each, drizzle remaining glaze, scatter spring onion, sesame seeds, and seaweed strips.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.