New Zealand King Salmon and Greenshell™ Mussel Bibimbap

New Zealand King Salmon and Greenshell™ Mussel Bibimbap

Serves 4

Ingredients

400gms (14oz) New Zealand King Salmon fillet (skinned) - diced
12 New Zealand Greenshell Mussels – steamed
1 1/2 cups Medium Grain Korean Rice
100gms (3.5oz) Shiitake Mushrooms – thinly sliced
1 Red Pepper (Capsicum) - julienned
2 small Zucchini – cut into ribbons
1 cup Bean Sprouts
1 clove Garlic - crushed
2 tpsp Sesame Oil
3 Tbsps Soy Sauce
1 Egg
  Salt

Condiments

Kochujang
Kosari (Fernbrake) - soaked & cooked
Kimchi

Method

Chef's Notes:
Bibimbap is a signature Korean dish. The word literally means "mixed meal" or "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and Kochujang (chilli pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating.It can be served either cold or hot.
In Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. It is listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.

This recipe combines 2 of New Zealand’s iconic seafood’s in this traditional dish.

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