Fresh & Vibrant Sashimi Bibimbap: A Salad-Style Delight
A Light and Healthy Sashimi Bibimbap, Enjoyed Like a Salad
Packed with fresh vegetables and succulent sashimi, this dish offers a delightful explosion of flavors and aromas in every bite. It’s a low-calorie, healthy meal that’s as refreshing as a salad.
Main Ingredients- Assorted Sashimi (3 types), 4 slices each
- Cooked Rice, 350g (warm)
- Bell Pepper, 1/4 (use a colorful one for visual appeal)
- Spring Onion, 1/2 (soak in cold water briefly to reduce pungency)
- Carrot, 1/3
- Cucumber, 1/2
- Lettuce, 2 leaves (fresh)
- Perilla Leaves, 4 leaves (for aromatic flavor)
- Baby Greens, a handful (washed and drained)
- Shredded Red Chili Threads, a pinch (for color and subtle spice)
- Sesame Seeds, a pinch (for nutty flavor)
Sashimi Marinade- Sesame Oil, 1 Tbsp
- Minced Garlic, 1 tsp
Spicy & Sweet Gochujang Sauce- Gochujang (Korean chili paste), 2 Tbsp
- Soy Sauce, 1 Tbsp
- Corn Syrup, 1 Tbsp (or Oligosaccharide)
- Vinegar, 2 Tbsp
- Sesame Oil, 1 Tbsp
- Minced Garlic, 1 tsp
Spicy & Sweet Gochujang Sauce- Gochujang (Korean chili paste), 2 Tbsp
- Soy Sauce, 1 Tbsp
- Corn Syrup, 1 Tbsp (or Oligosaccharide)
- Vinegar, 2 Tbsp
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Wash the cucumber, carrot, bell pepper, perilla leaves, and lettuce thoroughly, then pat them dry. Slice them into thin julienne strips. For the spring onion, thinly slice it and soak it in cold water for about 5 minutes to mellow its sharp taste; this will make it wonderfully crisp. Gently rinse the baby greens and ensure they are completely drained.
Step 2
Gently pat the assorted sashimi slices with a paper towel to remove excess moisture. This step helps to eliminate any fishy odors. Cut the sashimi into bite-sized pieces. In a small bowl, combine 1 Tbsp of sesame oil and 1 tsp of minced garlic. Add the sashimi to this mixture and gently toss to coat. Let it marinate briefly to infuse the flavors.
Step 3
Now, let’s create the delicious Gochujang sauce. In a separate bowl, combine 2 Tbsp of gochujang, 1 Tbsp of soy sauce, 1 Tbsp of corn syrup (or oligosaccharide), and 2 Tbsp of vinegar. Whisk everything together until smooth and well combined. Feel free to adjust the sweetness by adding a touch of sugar or plum extract if desired.
Step 4
Place the warm cooked rice into a wide bowl or your serving bowl. Arrange the julienned vegetables – cucumber, carrot, bell pepper, spring onion, perilla leaves, lettuce, and baby greens – attractively over the rice. Try to create a colorful arrangement, almost like a beautiful garden, to make the dish visually appealing.
Step 5
On top of this vibrant bed of vegetables, artfully arrange the marinated, fresh sashimi slices. The quality and freshness of the sashimi are key to this dish’s success, so use the freshest fish you can find.
Step 6
Finally, to add a beautiful touch of color and subtle flavor, sprinkle a pinch of shredded red chili threads over the sashimi. Finish with a scattering of sesame seeds for a delightful nutty aroma and taste. Your visually stunning Sashimi Bibimbap is now ready!
Step 7
It’s time to mix and enjoy! Add the prepared Sashimi Bibimbap onto your rice. Generously drizzle the homemade spicy and sweet Gochujang sauce over everything. You can adjust the amount of sauce to your personal preference.
Step 8
Using your spoon, mix the rice, fresh vegetables, and sashimi together thoroughly. Enjoy the delightful combination of textures and flavors as you mix. This salad-style Sashimi Bibimbap, bursting with fresh fish and crisp vegetables, is a healthy and incredibly satisfying meal. Dig in and savor every bite!
