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Bibimbob with Salmon and Sesame Cream Sauce

Serves 4


  • 4 salmon fillets (6 ounces each)
  • salt and pepper to taste
  • 3⅓ cups rice, cooked
  • 5 tablespoons Korean chili paste
  • 3 tablespoons corn syrup
  • 1 tablespoon sugar
  • 1 tablespoon chili powder
  • 2 tablespoons finely chopped garlic
  • 2 tablespoon soy sauce
  • 2 tablespoon sesame oil – for frying
  • Sesame Cream Sauce (recipe included)


  1. Rub the salt and pepper into the salmon pieces and bake in the oven at 375 degrees Fahrenheit for 15 minutes. Set aside.
  2. Mix the rice with all the remaining ingredients, except the sesame oil, and shape into four flat rounds. Set aside.
  3. When you’re ready to serve the dish, heat the sesame oil and pan fry the rice rounds on both sides.
  4. Ladle a scoop of cream sauce into a shallow bowl, place a round of seasoned rice in the center, and top with the salmon.
  5. Serve with sides of vegetables and kimchi.



Sesame Cream Sauce

  • 2½ cups cream
  • 1 teaspoon finely chopped garlic
  • ½ cup finely chopped onions
  • 4 teaspoons Grana Padano or Parmesan, grated
  • 2 tablespoons dry roasted and ground sesame seed


  1. Heat the cream, over low heat, and add all the remaining ingredients. Simmer gently, while stirring often, until the sauce is thickened.

Bio: Seungmin Han

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