Korean-Style Salmon with Crispy Rice and Fried Egg



salmon filet2 pounds


bok choy2 heads, trimmed

Dry Goods

soy sauce3 tablespoons
sesame oil1 tablespoon
light brown sugar2 tablespoons
olive oil3 tablespoons
white rice3 cups, cooked


ground ginger1 teaspoon
ground garlic1 teaspoon


egg(s)4 large


This recipe is inspired by Korean bulgogi, a dish packed with different layers of flavor and texture.

I recommend using boneless, skinless salmon filets for this recipe, so if you’re purchasing from a counter at your grocer have them remove all bones, including pinbones, and strip the skin beforehand.

The rice is best when it’s a day or so old, since it’s dried out and will crisp a little better in the oven- but if you’re making everything on the day of, it still crisps slightly in the oven, though not as well.

If you can only find baby bok choy, swap in 4-5 heads instead of 2 large regular sized bok choy heads.

I like serving the finished bowls with some kimchi and gochujang, a fermented Korean chili paste. 

  1. Preheat the oven to 400*F. 
  2. In a small bowl, combine the soy sauce, sesame oil, brown sugar, ginger, and garlic.. Whisk with a fork to combine until smooth and the sugar has dissolved.
  3. Trim the woody ends from the bok choy and roughly chop into bite-sized pieces about 1-2” long. 
  4. Spread the bok choy evenly on the pan.
  5. Drizzle the bok choy with 2 tablespoons of sauce and use tongs to gently toss and lightly coat.
  6. Arrange the salmon filets on top of the bok choy, leaving a few inches between each filet.
  7. Spread the remaining sauce on top of the salmon filets. 
  8. Spread the rice evenly on the pan and drizzle with the olive oil. Use a spoon to gently toss the rice with the olive oil.
  9. Crack the eggs gently on top of the rice, taking care not to break the yolks if possible. 
  10. Place both pans in the oven. 
  11. Cook the eggs for 5-8 minutes until the rice is starting to crisp and the whites of the egg have set. Remove and set aside until the salmon is ready. 
  12. Cook the salmon pan 10-12 minutes, until the bok choy has begun to brown and the salmon has cooked through and is flaky in the middle.
  13. Divide the rice among 4 bowls and top with salmon and bok choy, divided evenly among the bowls.
  14. Top each bowl with baked egg and serve.

Prep Plan

Prep it for later:
1. Make the rice as instructed, and set aside until cool enough to store.
2. Mix sauce, store.
3. Trim ends and chop bok choy, store.

You’ll need:
1 resealable bag or container of cooked white rice
1 resealable bag or container of sauce
1 resealable bag or container with chopped bok choy
These items will keep in the fridge for up to 5 days, or in the freezer for 3 months

Prepare from prepped:
1. If frozen, thaw in fridge overnight.
2. Prepare as directed from fresh, above.

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