In need of an easy but tasty recipe with a Korean twist? The Korean Salmon Poké Bowl is full of umami flavors combined with the freshness of kimchi and salmon. This recipe demonstrates how to use our Gochujang. It is not just a paste but works perfectly as a sauce. It might scare you to see the amount of gochujang we use, but trust us; you might crave even more!

Oh Na Mi's Spicy Korean Poké Bowl 

LET'S OH NA MI THIS 💥

What do you need?

• 10g carrot
• 10g cucumber
• 50g fresh salmon (raw or cooked)
• 1 cup cooked Korean or Japanese rice
• 75g lettuce
• Oh Na Mi Kimchi
• 2 tsp sesame oil
• 1 tbsp Oh Na Mi Gochujang
• 1 tsp sesame seeds

Serve:

• 1 tsp white sesame seeds
• 1 tsp sesame oil
• 3 sheets dried gim (seaweed)

Let’s cook!

1. Rinse the rice until the water is clear.
2. Cook the rice (in the rice cooker or follow the instructions on the rice package) and let it rest and cool for about 5 minutes.
3. In the meantime, clean the vegetables and the lettuce. Chop the carrot and cucumber into long, thin slices. Cut the lettuce into smaller pieces.
4. Cut the raw or cooked salmon into dice-sized pieces.
5. Give the Oh Na Mi kimchi a quick chop into smaller pieces. Add a bit of sesame oil and sesame seeds.
6. Put the rice in a large bowl and top it with the prepared lettuce on the side. Add the cucumber and carrot.
7. Place the diced salmon next to the vegetables and lettuce on the side of the rice.
8. Finally, add the chopped kimchi on the side of the rice. To finish this, add the gochujang on top of the rice together with extra sesame oil and sesame seeds. Sprinkle the dried seaweed over the Korean Salmon Bowl.
9. Mix it all together (bibimbap style) or eat it just as you plated it, and you are done! Enjoy!