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Salmon Bibimbap — Korean Rice Bowl

Every now and then, I find myself making rice bowls. They are truly convenient, and they do get me through my busy schedule.
It is important to say that they are also very simple, versatile and delightful.
If the kids are in school, I normally take a break in the afternoon from photo shoots, writing and editing and I eat my lunch in peace.

From time to time, my husband joins me for lunch.

Sometimes, I make extra for my daughter, who happens to love Bibimbap, in particular with Sweet and Spicy Salmon.

This time, I have been using my favorite Salmon Pouch by Chicken of the Sea and combined it with Minute Ready To Serve Rice.
Seriously, this one was the quickest meals without losing an amazing taste. The combo just screams comfort as well as health, Don’t you agree with me?
Many of you that follow me for some time, know that I am a huge fan of Korean cuisine, so it’s not a brainer that I made bibimbap, to share with you today.
It’s one of those dishes that you can add whatever you have or crave at the moment, or perhaps you might use what is in the season.
I believe making Minute Rice is the best thing ever, and on top of it adding Chicken of the sea. YUM!

I even made it just with that combination and addition of my homemade spicy kimchi. If you ask me, that’s pretty mess-free meal.

Chicken of the Sea pouch is very portable, too. Just like Minute® Ready to Serve Rice, they’re wholesome and convenient, creating a tasty lunch alternative.


Bibimbap (비빔밥) means literally mixed rice if you translate. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chilli pepper paste), soy sauce, or doenjang, a fermented soybean paste.

A raw or fried egg and sliced meat (usually beef) are common additions.

When I say a raw egg, I mean that the rice is served in the hot stone pot (dolsot bibimbap) with piping hot rice, and when you add an egg and mix it, it cooks almost instantly.

The hot dish is stirred together thoroughly just before eating.

You have so many different versions that are similar to each other, and it is made depending on the season, as well as the place where you live.

A further variation of bibimbap uses a variety of seafood, mostly raw, such as tilapia, salmon, tuna or sometimes octopus.

However, each bowl of rice usually contains only one variety of seafood or meat.

The dish is also very popular among the coasts of Korea, where fish are abundant.

Some facts about Chicken of the Sea that you might do not know:

Chicken of the Sea® (COS) created National Salmon Day in 2015 as a public service to celebrate the nutrition and heart-health benefits of America’s second-most-consumed fish.

October 8 is an annual celebration to commemorate the health, taste, convenience and diverse recipe benefits of wild and packaged salmon.

Chicken of the Sea worked with Chase’s Calendar of Events, the definitive, authoritative reference for annual dates and observances, to formalize the national holiday designation in 2016.

  • For more information on National Salmon Day, go to
  • Visitors can receive recipes, serving suggestions and nutritional and meal-planning insights as well as information on the latest new products.

Personally, I always have Chicken of the sea and Minute Ready To Serve Rice in my pantry, simply because they’re delicious and nutritious and second, it’s convenient to eat on the go type of food.

When I am feeling low, and slow this also helps me to unwind and enjoy Cooking Free day. I hope you like one of my favorite Bibimbap combinations.

Salmon Bibimbap — Korean Rice Bowl

Course Main Course
Cuisine Korean
Keyword seafood, asian food, dinner
Servings 1
Author Sandra | Sandra's Easy Cooking


  • 1 cup  Minute® Ready to Serve Rice
  • Chicken of the Sea® Salmon Flavored Pouch

Optional Toppings:

  • 1/4 English cucumber julienned
  • 1/2 cup Spinach
  • 1/2 cup Kimchi
  • 1/4 Carrot julienned
  • 1 Egg


  • 1 teaspoon Sesame Oil
  • 1 Green Onion sliced
  • Sprinkle of Toasted Sesame Seeds


  • 2 tablespoon Gochujang Korean chili paste
  • 1 teaspoon sesame seeds
  • Drizzle Sesame Oil


  1. Use the microwave to heat the Minute® Ready to Serve Rice. Heat the rice according to the package directions.
  2. Julianne cucumber and Carrot.
  3. Boil 1/2 cup of water. Drop in spinach, season with a generous pinch of salt. Cook for 10-15 seconds, then take the spinach out and drop into the icy cold water. drain all the liquid completely out. Chop the spinach, and set aside.
  4. Fry the egg sunny side up on a drizzle of Olive oil, and add a pinch of salt, just to taste.
  5. Assembly:
  6. Place the Minute® Ready to Serve Rice in the bowl.
  7. Add julienned Cucumber and carrots, on one side of the bowl.
  8. Add kimchi, chop it and place it on one of the sides of the rice.
  9. Add chopped Spinach.
  10. Open up the Chicken of the Sea® Salmon Flavored Pouch, and add it to the rice.
  11. Add Fried egg on the top.
  12. Garnish it with a drizzle of sesame oil, chopped scallion, and toasted sesame seeds.
  13. Add Korean chili sauce on top of the egg, and mix everything before eating.

Recipe Notes

Arrange colorful toppings nicely all around the rice to look outstanding as a presentation. Instead of the fried egg, you can use omelet.

This post is sponsored by Chicken of the Sea® and Minute® Rice as a part of the National Salmon Day – I am honoured to represent Nashville, TN as an official ambassador for the campaign.

All opinions, pictures, recipe, and content have been done by me, in my own words except for the resource pages that I was provided, as well as free samples that I was sent to create a recipe of my choice for the purpose of this post.  


Seafood leader Chicken of the Sea ranks the Music City
among the Top U.S. markets for actual and untapped salmon consumption
The Little Clinic will help spread the healthy-eating message

NASHVILLE (August 25, 2016) – Hold the Hot Chicken and Meat & Three. A study by one of the world’s largest providers of seafood suggests that Nashville locals may actually prefer salmon.
The internal study, conducted by Chicken of the Sea, ranked Nashville among the Top 10 Salmon Cities in the United States. This means that local Nashville residents eat more fresh and shelf-stable salmon per person than their counterparts in other U.S. cities, have the potential to eat more salmon or are more likely to try new salmon products, prepare salmon recipes or order salmon as a meal.

“Despite its reputation for beef and chicken dishes, Nashville is among the most sophisticated seafood markets in the country and home to an increasing number of seafood and salmon lovers,” said Maureen McDonnell, Chicken of the Sea’s director of brand marketing and category management. “We’d like to think that traditional protein lovers in Nashville are more likely to occasionally trade their brisket for a hearty salmon recipe. From a seafood and salmon standpoint, Nashville is a trendsetter.”

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