Bibimbup

• 1 cups steamed sushi rice or mixed grain rice
• Bulgogi
• Bibimbap Mix vegetable : Bean Sprouts, Carrots, Spinach, shiitake mushrooms, Zucchini, Cabbage
• 3 tablespoons toasted sesame oil, divided
• Egg white omelet strips and  egg yolk omelet strips
• Kimchi and Gochujang Sauce
• 1 raw egg or fried egg

Preparation

Bibimbap Mix vegetable

• Peel and cut Bibimbap Mix vegetable into long matchstick-size pieces. Heat toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add Carrots, Bean Sprouts, Spinach, shiitake mushrooms, Zucchini, Cabbage and cook, stirring occasionally, until just tender, 2-3 minutes.

Bulgogi

• 1/2 cup soy sauce
• 1/3 cup finely grated Asian pear with juices
• 2 scallions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon raw or brown sugar
• 2 teaspoons grated peeled ginger
• 1 pound thinly sliced (1/8-inch) beef or pork  

• Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

• Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl.

Divide rice among bowls. Top with beef,  Egg white omelet strips and  egg yolk omelet strips , Bibimbap mix vegetable, and eggs. Serve kimchi and Gochujang alongside.