In a large mixing bowl place the bean sprouts & zucchini, place 2 teaspoons of salt in the bowl & just cover the vegetables with cold water. Allow to brine for 5 minutes & then strain & rinse.
In a hot oven heat a large Korean clay pot or earthenware serving dish.
Cook the rice in a rice cooker or stainless steel pot, keep hot.
Remove the Korean clay pot or earthenware serving dish from the oven & add the sesame oil to the bottom & swirl around to coat the bottom & sides. Then place the hot rice in the bottom of the dish.
On top of the rice add the sprouts, zucchini, shiitake mushrooms, red pepper, salmon & mussels.
Finally crack the egg in the middle of the dish & serve with condiments.
Bibimbap is a signature Korean dish. The word literally means "mixed meal" or "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and Kochujang (chilli pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.