“bibim” means to mix, and “bap” means cooked rice. A bowl of rice is arranged with all sorts of seasoned vegetables and meat (typically beef), and topped with a sunny side up fried egg.
Try using vegetables of different colors and textures. If you want it to be vegetarian, omit the beef, and use tofu or other plant based protein.
Blanch sprouts in boiling water for 5 minutes and drain. Season with garlic, Korean soup soy sauce, salt, sesame oil, sesame seeds, green onions; toss well.
Cook thin radish with salt in oil. Cover with a lid and cook until soft, about 2 minutes. Drizzle a little sesame oil.
Stir-fry zucchini slices with garlic and salt in oil, about 1-2 minutes. Add sesame oil and sesame seeds.
Stir-fry watercress in hot oil with minced garlic; cook for 1 minute. Drizzle Korean soup soy sauce and cook until wilted.
Stir-fry mushroom with garlic in oil. Drizzle Korean soup soy sauce and cook until soft.
Stir-fry carrot in hot oil with salt for 30 seconds. Pour in 2 tablespoons water to create steam and cover with a lid and cook for 1-2 minutes until soft.
To make the bibimbap sauce, combine all the ingredients in a bowl and mix well; set aside.
Arrange the vegetables on top of the rice in alternating colors. Put bulgogi meat in the center. Place a sunny-side up egg on top. Drizzle bibimbap sauce.
Use a pair of chopsticks to break-up the runny egg yolk and egg white into pieces, then mix throughly and serve.