New Zealand Greenshell Mussel & King Salmon Bibimbap


Serves: 4


  • In a large mixing bowl place the bean sprouts & zucchini, place 2 teaspoons of salt in the bowl & just cover the vegetables with cold water. Allow to brine for 5 minutes & then strain & rinse.
  • In a hot oven heat a large Korean clay pot or earthenware serving dish.
  • Cook the rice in a rice cooker or stainless steel pot, keep hot.
  • Sauté the shiitake mushrooms & garlic in a little vegetable oil, finish by adding the soy sauce.
  • Remove the Korean clay pot or earthenware serving dish from the oven & add the sesame oil to the bottom & swirl around to coat the bottom & sides. Then place the hot rice in the bottom of the dish.
  • On top of the rice add the sprouts, zucchini, shiitake mushrooms, red pepper, salmon & mussels.
  • Finally crack the egg in the middle of the dish & serve with condiments.


Chefs 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.


About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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