Rice with grilled fish (Saengseon bibimbap)

By Kim Yong-ja

This is a dish I make most often when I have friends over for lunch. It is not only delicious but also so easy to put together.

Prepare all the vegetables in advance except the avocado. Everything can be served at room temperature except the fish, which should be cooked just before serving. Halibut, salmon, striped bass or sea bass are all good choices for this recipe.

INGREDIENTS (serves 4)

1 pack bean sprout, cooked in boiling water for 1-2 minutes

1 pack spinach, blanched

3 small cucumbers, sliced diagonally and cut into fine strips

3 midium carrots, sliced diagonally and cut into fine strips

vegetable oil

Jidan (yellow and white egg pancakes)

2 cups rice

1 avocado, cut in half, pitted, scored into cubes and scooped out

5 pieces Ffish (140g each), each cut in half

A dash of garlic powder

A handful of radish sprouts

A heaping tablespoonful pine nuts (optional)

Chogochujang (hot and sweet vinaigrette)

Mild Sauce ( 3 table spoons soysauce, 4 table spoons sesamie oil, 1 teaspon sesame seeds and 1 garlic clove, crushed fine)

1. Prepare bean sprouts, spinach, cucumber, carrots and stir-fry carrots with oil. Season all the vegetables except cucumber lightly with salt and pepper. Then prepare Jidan (yellow and white egg pancakes ), roll them separately and cut into fine strips.

2. Cook the rice. Prepare Chogochujang and mild sauce.

3. Spread rice in large individual bowls and let cool. Arrange all the toppings on top including avocado pieces.

4. In the frying pan, lightly grill the fish on the flesh side with oil and a dash of garlic powder and salt. Turn them over and grill the skin side until crispy.

5. Add fish to the bowls, top with radish sprouts and pine nuts. Serve with the two sauces on the side.