Lohi Bibimbap
recipe

A delicious salmon bibimbap that combines the flavors of a Korean classic into a healthy and beautiful dish. Perfect for both everyday meals and special occasions.
Preparation Time: 30 minutes
Serving Size: 2

Ingredients:

- 200 g salmon fillet
- 2 dl jasmine rice
- 1 carrot
- 1 cucumber
- 100 g shiitake mushrooms
- 1 bunch of spinach
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp canola oil
- 1 garlic clove
- Salt and pepper to taste
- Sesame seeds for garnish
- Chili sauce (e.g., gochujang) for serving

Instructions:

1. Cook the jasmine rice according to package instructions.
2. Peel and julienne the carrot. Slice the cucumber into thin rounds and slice the shiitake mushrooms.
3. Heat canola oil in a pan and sauté the carrot strips for a few minutes. Add the mushrooms and cook for a moment longer. Season with salt and pepper.
4. Add the spinach to the pan and sauté until wilted. Remove from the pan and set aside.
5. Cook the salmon fillet in the same pan until cooked through. Season with soy sauce and sesame oil.
6. Fry the eggs separately in your preferred style (e.g., sunny-side up or scrambled).
7. Assemble the dish: place the rice at the bottom of a bowl, artfully arrange the sautéed vegetables, salmon, and eggs on top.
8. Garnish with sesame seeds and serve with chili sauce.
Nutritional Information (per serving):
Calories: 600 kcal
Protein: 30 g
Carbohydrates: 70 g
Fat: 20 g
Fiber: 4 g

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