Rice Cooker Bibimbap with Salmon and Spinach
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 10ounces leaf spinach, fresh or frozen
- Roasted sesame oil
- Rice vinegar
- Salt and freshly ground black pepper
- 8ounces salmon fillet, sliced ¼ inch thick across the grain
- 1cup rice, preferably medium- or short-grain, rinsed
- 1long hot green pepper, thinly sliced
- 3tablespoons kimchi, finely chopped
- 2eggs
- Gochujang or another Asian chile paste such as sambal or chile bean paste
- Sesame seeds and finely chopped scallions, for garnish
Preparation
- Step 1
Using steamer function, steam spinach in rice cooker until tender, about 8 minutes. Remove to a kitchen towel, wring dry and thinly slice into a bowl. Season to taste with sesame oil, rice vinegar and salt. Sprinkle salmon with salt and pepper and steam until just cooked through, about 15 minutes. Break into large flakes. (See Note.)
- Step 2
Clean out cooker and cook rice according to instructions. When done (or when cooker switches to "warm" function), quickly stir in sliced pepper and kimchi, making sure to scrape and scoop up bottom layer of rice. Smooth top.
- Step 3
Drizzle 2 teaspoons sesame oil over rice and gently break eggs on top, placing one on each side of cooker. Cover and put cooker on ''cook'' function for 5 minutes.
- Step 4
Switch cooker to ''warm,'' arrange salmon and spinach next to eggs, cover and let steam just until egg whites are opaque (yolks should be runny). Place a teaspoon of chile paste in center.
- Step 5
At table, stir dish together. (A toasty crust may have formed on bottom of rice cooker: scrape this up and mix into dish.) Scoop into serving bowls, sprinkling each with sesame seeds and scallions. Pass sesame oil, rice vinegar and chile paste for seasoning.
Tip
- Salmon and spinach can be steamed in a separate pot on stovetop. Cooked chicken or steak can be substituted for salmon. Bibimbap can also be made in a heavy round pot with at least a 3-quart capacity.
Private Notes
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Cooking Notes
shhhpaula
Could someone please explain to me how this is make ahead?
Kevin Osinski
Made this in an Instant Pot. Cooked brown rice per instructions, mixed in kimchi and a sliced Serrano pepper, topped with egg and cooked covered on Sauté for 5 min. Then added raw baby kale and some cooked salmon and continued to cook covered on Sauté for another 5 - 10 min. Very tasty and quite spicy with the Serrano and 2 tbsp gochujang.
Ben P
While the one appliance trick is nice, I much prefer to use a toaster oven to broil the salmon (drizzle some sesame oil and add some garlic and/or ginger). Frozen chopped spinach is a space saver for me as fresh spinach is so bulky and is easier to use and less likely to go bad before I use it up - and tastes almost the same as fresh. Pan fry the egg (again, use the sesame oil for frying the egg). Finish with toasted sesame seeds and Huey Fong Chili Garlic sauce. Easy, fast, and delicious.
Nicole
My rice cooker must be cooled to be restarted, so another pot would be better.
Ben P
While the one appliance trick is nice, I much prefer to use a toaster oven to broil the salmon (drizzle some sesame oil and add some garlic and/or ginger). Frozen chopped spinach is a space saver for me as fresh spinach is so bulky and is easier to use and less likely to go bad before I use it up - and tastes almost the same as fresh. Pan fry the egg (again, use the sesame oil for frying the egg). Finish with toasted sesame seeds and Huey Fong Chili Garlic sauce. Easy, fast, and delicious.
matt
Sauteed some zucchini and shiitakes in a pan and added at the end (salt, pepper, olive oil, plus some sesame oil to finish once the veggies were off the heat). Flavoring to taste with gochujang and rice vinegar is definitely a necessary finishing touch! Next time, double the recipe—current size = big meal for 2 people.
LSeto
Very nice presentation, but a lot of steps for a one pot meal.
Vanessa
This has been my go-to for years. It's healthy, all in one pot perfection (my rice cooker steams, so I put the salmon over the rice as it steams, and a little flavor drips into the rice from the steamer basket.) The salmon can be swapped for any cooked sliced meat in a pinch. I use a Thai chili sauce with holy basil that gives it flavor different from sambal, all very worthy interpretations
Geoffrey Cushing-Murray
That long hot pepper — just any long hot pepper or does it have a name?
Liz Fritz
Really good mix of flavors. Would add much more kimchi/peppers/chili paste to boost the flavor/spice next time, but a great recipe to start from. Really loved finding a new way to make fish!
Kevin Osinski
Made this in an Instant Pot. Cooked brown rice per instructions, mixed in kimchi and a sliced Serrano pepper, topped with egg and cooked covered on Sauté for 5 min. Then added raw baby kale and some cooked salmon and continued to cook covered on Sauté for another 5 - 10 min. Very tasty and quite spicy with the Serrano and 2 tbsp gochujang.
shhhpaula
Could someone please explain to me how this is make ahead?
Cindermom
Definitely not make ahead. Required multiple steps and lots of dishes and watching it.
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