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RECIPE
17 INGREDIENTS 21 STEPS 30min

Salmon "Bulgogi" with Baby Bok Choy and Mushrooms

5.0
3 Ratings
This dish uses bold Asian flavors and ingredients to amp up a simple roasted salmon. You will begin with classic Korean bulgogi ingredients: fresh ginger, spicy chili-garlic paste, and tamari sauce. Then mix in Japanese miso foran earthy umami taste for a sauce that does double-duty.
Salmon "Bulgogi" with Baby Bok Choy and Mushrooms Recipe | SideChef
This dish uses bold Asian flavors and ingredients to amp up a simple roasted salmon. You will begin with classic Korean bulgogi ingredients: fresh ginger, spicy chili-garlic paste, and tamari sauce. Then mix in Japanese miso foran earthy umami taste for a sauce that does double-duty.
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Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
30min
Total Time
$6.20
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 Tbsp
1 3/4 cups
Shiitake Mushrooms
1 Tbsp
Rice Vinegar
2 cloves
2 Tbsp
Tamari Soy Sauce
2
Baby Bok Choy
1/4 cup
Mirin
1 bunch
Scallions
1 scallion per 2 servings
1/2 tsp
Sambal
1 bunch
Radishes
2 radishes per 2 servings
2 Tbsp
Oil
1/4 tsp
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Nutrition Per Serving

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CALORIES
544
FAT
26.3 g
PROTEIN
28.0 g
CARBS
52.5 g

Cooking Instructions

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Step 1
Preheat oven to 475 degrees F (245 degrees C).
Step 2
Mince the Garlic (2 cloves) and place in a medium bowl.
Step 3
Using a spoon, peel Fresh Ginger (1 Tbsp) and slice into thin disks. Using the side of your knife, smash ginger and mince into very small pieces. Add to bowl.
Step 4
Add Tamari Soy Sauce (2 Tbsp) , Mirin (1/4 cup) , Sambal (1/2 tsp) , White Miso Paste (2 Tbsp) , and half of the Granulated Sugar (1 Tbsp) . Mix until well combined.
Step 5
Pat dry Salmon Fillets (2) and slice each fillet in half across to create four even pieces.
Step 6
Add salmon to a large plastic zip top bag and place a quarter of the marinade inside bag. Seal bag, removing all air, and gently move salmon around into the marinade until completely coated.
Step 7
In a small bowl, add Rice Vinegar (1 Tbsp) and remaining Granulated Sugar (1 Tbsp) . Mix until sugar is dissolved.
Step 8
Slice Radishes (1 bunch) as thinly as possible into round circles, and place in the bowl with the vinegar and sugar blend. Toss radishes to evenly coat and set aside to pickle.
Step 9
Slice Baby Bok Choy (2) in half down the center lengthwise, and set aside.
Step 10
Remove stems from Shiitake Mushrooms (1 3/4 cups) and discard. Slice caps into quarter inch thick pieces, and set aside.
Step 11
Thinly slice the Scallions (1 bunch) across and hold for garnish.
Step 12
Evenly place salmon on a baking sheet pan lined with foil, being sure to have some marinade still on each piece. Roast fish until just opaque in the center, about six minutes.
Step 13
Remove from oven and hold until plating.
Step 14
Meanwhile, heat a small saute pan over medium high heat with Oil (1 Tbsp) .
Step 15
Add mushrooms, Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Saute for four minutes until soft.
Step 16
Plate mushrooms onto two plates.
Step 17
Add Oil (1 Tbsp) over medium high heat in the pan. When oil is hot, add cut baby bok choy. Cook for one to two minutes, turn over, and remove to plate.
Step 18
Add remaining marinade to pan and bring to a quick boil. Remove from heat, and swirl in Butter (1 Tbsp) to make sauce.
Step 19
Place two pieces of salmon over the mushrooms on each plate. Be sure to offset each piece of salmon to create some height per dish. Place the bok choy with the leaf facing upward behind the salmon.
Step 20
Drizzle sauce over salmon. Garnish the fish with the pickled radishes and sprinkle the sliced green onions over and around the dish.
Step 21
Serve and enjoy!
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Nutrition Per Serving
Calories
544
% Daily Value*
Fat
26.3 g
34%
Saturated Fat
5.6 g
28%
Trans Fat
0.1 g
--
Cholesterol
55.2 mg
18%
Carbohydrates
52.5 g
19%
Fiber
9.1 g
32%
Sugars
39.1 g
--
Protein
28.0 g
56%
Sodium
2421.7 mg
105%
Vitamin D
9.6 µg
48%
Calcium
244.5 mg
19%
Iron
3.9 mg
22%
Potassium
1454.2 mg
31%
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