Salmon Bibimbap

A bowl of Korean wonderful-ness.

A big bowl of rice, the topped with:

Salmon (roasted in the oven, until easily flaked)

Spinach (blanched, then dressed with sesame oil and sesame seeds)

Snow Peas (julienned, then blanched)

Carrot (julienned, then stir-fried with garlic, ginger and sesame oil)

Kim-Chi (finely sliced)

Shitake Mushrooms (rehydrated, then sliced and stirfried with sugar and soy)

A fried egg

and a dollop of very hot chili sauce. 

Garnished with a sprinkeling of seasame seeds and shreaded dried seaweed.

sounds like a lot of things to do, but really easy to do - all components get prepared, then they can all be done in one wok, one at a time.

First thing is to put the salmon on a tray in the oven at 180 (just dressed with a little oil)

Then I started by filling the wok with boiling water (and a splash of oil) - blanch the snow-peas (remove), then blanch the spinach (& remove), then remove water, add shitake, sugar and soy, toss and allow to reduce.

meanwhile, dress the spinach with sesame oil and seeds, and squeeze out any excess water.

then wipe out wok, add oil, ginger, garlic and carrots and toss a couple of times until wilted.

then fry an egg.

that's it - all that you have to now is flake the salmon, and place all the components together on the rice.

pretty easy and it is SO worth it! absolutely delicious!