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Ingredientes
- For the salmon:
- One 12-ounce salmon fillet, skin on and scaled, pin bones removed
- 1 tablespoon soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1/4 cup mirin (Japanese sweet cooking wine)
- 1 teaspoon peeled and finely grated fresh ginger
- 1 teaspoon sesame seeds, toasted
- 1/8 teaspoon freshly ground black pepper
- For the vegetables:
- Fine sea salt
- 4 ounces bean sprouts
- 8 ounces baby spinach
- 2 teaspoons soy sauce
- 1 teaspoon Asian sesame oil
- 2 teaspoons sesame seeds, toasted
- 4 teaspoons grapeseed oil or other neutral oil
- 8 ounces shiitake mushrooms, stems removed, caps cut into thin strips
- 4 teaspoons mirin (Japanese sweet cooking wine)
- 2 carrots, peeled and cut into matchsticks
- For bibimbap sauce:
- 1/4 cup gochujang (Korean chile bean sauce) or Chinese chile bean sauce
- 2 tablespoons water
- 2 tablespoons sugar
- 4 teaspoons Asian sesame oil
- 2 teaspoons unseasoned rice vinegar
- For serving:
- 4 cups hot steamed rice
- 4 wok-fried eggs (optional)
View Full Recipe at Food Gal
