Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the salmon fillet on the sheet and drizzle with soy sauce, sesame oil, honey, minced garlic, and grated ginger. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, prepare the vegetables. Blanch the spinach and bean sprouts in boiling water for about 1-2 minutes, then drain and rinse under cold water. Set aside.

In a skillet over medium heat, add a little oil and sauté the julienned carrots for about 3-4 minutes until slightly tender. Remove from heat and set aside.

In a separate pan, fry the eggs sunny-side up or to your preference.

To assemble the bibimbap, place a serving of cooked jasmine rice in a bowl. Arrange the spinach, carrots, cucumber, and bean sprouts on top of the rice. Flake the baked salmon over the vegetables.

Top each bowl with a fried egg, a dollop of gochujang, and sprinkle with sesame seeds and chopped green onions.

Serve immediately, mixing all the ingredients together before eating.