NZ King Salmon Bibim Guksu

40 minshere
Cooking method: Stove top

NZ King Salmon Bibim Guksu

40 mins
Cooking method: Stove top



  • 400g NZ King salmon, fillet (skinned), diced
  • 1pkt organic soba noodles
  • 8 baby cos leaves
  • ½ red cabbage, finely sliced
  • ½ spring onion, finely sliced
  • ½ cucumber (small), cut into fine strips (julienned)
  • ½ carrot (small), cut into fine strips (julienned)
  • 2tbsp kimchi


  • 2tbsp kochujang (Korean condiment)
  • 2tbsp rice vinegar
  • 1tbsp soy sauce
  • 1tbsp honey
  • 1tbsp brown sugar
  • 1tbsp korean sesame oil
  • 1tbsp sesame seeds, toasted

Seafood used

Cooking method

  1. Bring a medium pot of hot water to the boil, then steam the salmon in a steam basket or similar until just cooked, remove & cool. Then, using the water in the pot, cook the noodles for 3 minutes.
  2. Strain the noodles and run cold water thoroughly over them to cool down.
  3. To make the dressing, place all of the dressing ingredients in a bowl & mix thoroughly.
  4. Carefully dress the salmon with the dressing.
  5. In a bowl mix the red cabbage, spring onion, cucumber & carrot.
  6. In 4 serving bowls portion the noodles in the bottom & then top with the mixed vegetables. Add 2 lettuce leaves to each bowl & finish with the dressed salmon evenly portioned across the 4 serving bowls.
  7. Serve with Kimchi to the side.

Note: You can alter the toppings as you wish, like adding boiled egg or white radish pickle etc. Also if you want a more spicy taste, you may add some Korean chili powder or minced garlic in the sauce and more vinegar for a sour taste.

Image and recipe courtesy Nurtured Seafood