Salmon Dolsot Bipimbap

I bought these nice stone bowls, known as dolsot in Korean, intending to make some bipimbap one night. Well that was in July, that's how busy the summer has been! Finally I had a chance to cook the other day and the bipimbap stars aligned.  Turned out not as hard as I had thought and I could have made it sooner.  This is not the most authentic version around(I need to add this disclaimer for angry food police on reddit), but the flavors were fantastic and we both devoured it! Best thing we made in awhile.
Tasty fresh salmon in a quick marinade of soy sauce, vinegar, sesame oil, and brown sugar. Some quick pickled carrots and cabbage will have to do in place of kimchi today. Chopped veggies and eggs ready for the grill. Get a nice sear, but don't let them get mushy! The brown sugar helps the salmon sear nicely. Then you just layer up everything into the hot bowls! This is a pure comfort dinner that is a lot better for you than what we normally associate with comfort around here. I can't wait to play around more with these stone bowls!

Salmon Dolsot Bipimbap

For:  3 Servings
  • Pickled Carrot and Cabbage
  • Carrots Sliced Thin
  • Cabbage Sliced Thin
  • 4 Scallions Chopped
  • 2 cloves Garlic Grated
  • 2 Inches Ginger Grated
  • 2 Cups Rice Vinegar
  • 1 Cup Red Wine Vinegar
  • 1 Tablespoon Gochujang
  • 1 Tablespoon Fish Sauce
  • 2 Tablespoons Chile Paste
  • 1 Teaspoon Salt
  • Fish
  • 1 Pound Wild Salmon
  • 1/2 Cup Sesame Oil
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1/4 Cup Brown Sugar
  • 1 Pinch Salt
  • Other
  • Red Peppers
  • Zucchini
  • Rice
  • Eggs

Instructions

  1. The pickles were sliced carrots and cabbage each packed tight into their own bell jar with 2 chopped scallions, 1 grated clove of garlic and a tablespoon of grated ginger. Mix together 2 cups rice vinegar, 1 cup red vinegar, 1 tablespoon gochujang, 1 tablespoon fish sauce, 2 tablespoons chile paste, and a teaspoon of salt. Microwave this mixture until very hot and pour into the jars. If they aren't full to the very top, top them off with a little more rice vinegar. Seal and set aside for anywhere from an hour to a couple weeks. Refrigerate after the first hour or so.
  2. Marinade the fish in 1/2 cup of sesame oil, two tablespoons soy sauce, 2 tablespoons rice vinegar, 1/4 cup brown sugar, and a pinch of salt. Grill it on all sides for only a few minutes or less depending on how thick the pieces are. While you are grilling, go ahead and grill off whatever other veggies you plan to use. We had red bell peppers and zucchini.
  3. Get your clay pots into a cold oven and turn it up to 450. Rinse a short grain rice and add it to a pot plenty of water. Bring to a boil, and simmer for about 10 minutes until tender. Taste it along the way so you don't overcook it. Strain. When the pots have come to temperature, brush with a little sesame oil and then add in the rice. Press the rice up against the bowls so there is space in the center to put all the veggies, but be careful, the bowls are super hot! Put the bowls back into the oven just for about 7 minutes, only to ensure that the rice will have plenty of heat and time to crisp up. The rice should be in the bowl at least 15 minutes before you start eating. Now all you have to do is load in all the veggies and fish, and fry up a quick egg to go up top.