Salmon Bibimbap

1. Rinse Short-grain white rice thoroughly until water runs clear. Combine Short-grain white rice and Water in a rice cooker or pot. Cook according to instructions until fluffy.

2. Prepare the Gochujang sauce: In a small bowl, combine Gochujang, 15g Sesame oil, Sugar, 5g minced Garlic, 5g Toasted sesame seeds, and Rice vinegar. Add 20g Water to thin the sauce to a pourable consistency. Mix well and set aside.

3. Prepare Spinach namul: Blanch Spinach in boiling water for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water. In a bowl, season Spinach with 5g minced Garlic, 3g Sesame oil, 3g Soy sauce, 1g Salt, 0.5g Black pepper, and 3g Toasted sesame seeds. Mix gently.