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Sheet Pan Korean BBQ Salmon and Bok Choy

This recipe is inspired by Korean bulgogi, a dish packed with different layers of flavor and texture. I recommend using boneless, skinless salmon fillets for this recipe, so if you’re purchasing from a counter at your grocer have them remove all bones, including pin bones, 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.

Ingredients

  • 2 pounds boneless, skinless chicken thighs skinless salmon filets (about 4-5 filets)
  • 2 bok choy
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground garlic
  • 3 tablespoons olive oil
  • 4 cup long grain white rice cooked
  • 4 egg

Instructions

Prep Ahead:

  • Make the rice as instructed, and set aside until cool enough to store.
  • Mix sauce, store.
  • Trim ends and roughly chop the bok choy, store.

Prepare From Prepped:

  • If frozen, thaw in the fridge overnight.
  • Prepare as directed from fresh, above.

Make From Fresh:

  • Preheat the oven to 400*F.
  • 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.
  • Trim the woody ends from the bok choy and roughly chop into bite-sized pieces about 1-2” long.
  • Spread the bok choy evenly on the pan.
  • Drizzle the bok choy with 2 tablespoons of sauce and use tongs to gently toss and lightly coat.
  • Arrange the salmon filets on top of the bok choy, leaving a few inches between each filet.
  • Spread the remaining sauce on top of the salmon filets.
  • Spread the rice evenly on the pan and drizzle with the olive oil. Use a spoon to gently toss the rice with olive oil.
  • Crack the eggs gently on top of the rice, taking care not to break the yolks if possible.
  • Place both pans in the oven.
  • 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.
  • Cook the salmon pan for 10-12 minutes, until the bok choy has begun to brown and the salmon has cooked through and is flaky in the middle.
  • Divide the rice among 4 bowls and top with salmon and bok choy, divided evenly among the bowls. Top each bowl with baked egg and serve.