I bought these nice stone bowls, known as dolsot in Korean, intending to make some bibimbap 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 bibimbap 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, but I did a lot of research and adapted it to my way of cooking. The flavors were fantastic and I devoured it! Best thing I 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!

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Salmon Dolsot Bibimbap

Marinaded salmon tops this tasty twist on the Korean classic bibimbap

Prep Time35

Cook Time35

pickling1

Total Time2 10

Course: Main Course

Cuisine: American, Korean

Keyword: grilled

Servings: people

Ingredients

pickles

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 bowl fillings

red peppers
zucchini
rice
eggs

Instructions

Make the pickles – sliced carrots and cabbage each packed tight into their own bell jar with chopped scallions, grated clove of garlic and grated ginger. Mix together the rice vinegar, red vinegar, gochujang, fish sauce, 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 water. Seal and set aside for anywhere from an hour to a couple weeks. Refrigerate after the first hour or so.
Marinade the fish in the sesame oil, soy sauce, rice vinegar, 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.
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 cooked 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.
Now all you have to do is load in all the veggies and fish, and fry up a quick egg to go up top.

Salmon with rice and veggies (Inspired by dolsot bibimbap)