Ingredients:

For the bibimbap:

• 4 cups cooked short-grain white rice
• 1 cup bean sprouts
• 1 cup julienne carrots
• 1 cup julienne zucchini
• 1 cup spinach
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup julienne cucumber
• 1 cup julienne beef, chicken, or tofu (optional)
• 4 eggs
• Cooking oil
• Salt to taste
• Sesame oil (optional)

For the bibimbap sauce:

• 1/4 cup gochujang (Korean red pepper paste)
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon water

For garnish (optional):

• Roasted seaweed strips (gim)
• Sesame seeds
• Sliced green onions

Instructions:

1. Prepare all the vegetables by washing, peeling, and julienning them into thin strips.
2. Heat a small amount of cooking oil in a pan over medium heat. Add the bean sprouts and a pinch of salt, and sauté for 2-3 minutes until slightly wilted. Remove from the pan and set aside.
3. In the same pan, add a little more oil if needed, and sauté the carrots and zucchini with a pinch of salt separately for 2-3 minutes until slightly softened. Remove from the pan and set aside.
4. Blanch the spinach in boiling water for about 1 minute, then drain and rinse with cold water. Squeeze out excess water and season with a pinch of salt. Set aside.
5. In the same pan, add a little more oil if needed, and sauté the shiitake mushrooms with a pinch of salt for 3-4 minutes until they release their moisture and turn slightly golden. Remove from the pan and set aside.
6. In a separate pan, heat a little oil and stir-fry the julienne beef, chicken, or tofu with a pinch of salt until cooked through. Remove from the pan and set aside.
7. In the same pan, add a little more oil if needed, and fry the eggs sunny-side-up or over-easy.
8. To make the bibimbap sauce, combine all the sauce ingredients in a small bowl and whisk until well mixed.
9. To assemble the bibimbap, divide the cooked rice among four serving bowls. Arrange the sautéed vegetables, cooked meat/tofu, and fried eggs on top of the rice in separate sections.
10. Drizzle some bibimbap sauce and a little sesame oil (if using) over the top. Garnish with roasted seaweed strips, sesame seeds, and sliced green onions, if desired.
11. Serve the bibimbap hot and instruct your guests to mix everything together before eating to enjoy the flavors melding together.

Enjoy your homemade bibimbap, a delicious and nutritious Korean rice bowl with an array of colorful vegetables, meat/tofu, and a flavorful sauce!