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1
Rinse rice under cool water three times. Cover with water and soak for at least 30 minutes, or until the rice looks opaquely white. Drain rice and add to a pot (or rice cooker) with water and cook until fluffy.
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2
Set out four individual serving bowls. You want the bowls at the ready so you can pop in your ingredients, as they come off the hob or cutting board. Setting it up this way makes it supremely easy; it's like a little assembly line.
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3
Heat a pan with a little oil over medium and cook the onions, squash, broccolini, and mushrooms (separately for presentation, all together for laziness) and then portion into the individual serving bowls. *Again, you can cook up whatever vegetables you like. Some of my other favorites are baby spinach, mung bean sprouts, bok choy, and green beans.
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4
Add the raw vegetables (carrots, cucumber, avocado, and julienned radish kimchi) to the serving bowls, leaving room in the center. *Again, you can use whatever raw vegetables you like. If I've got it, I'll add in chopped lettuce (I like romaine), sugar snap peas, and peppers.
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5
Heat the same vegetable pan with sesame oil. Add in the garlic and the protein and stir together. Add in the soy sauce and brown sugar and stir occasionally until cooked through. Portion the protein into the center of each serving bowl.
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6
Portion the rice into each serving bowl.
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7
Fry the eggs, sunny side up in a little oil. (And use the same pan to avoid dirtying another one.) Place an egg on top of each bowl.
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8
Mix together the sauce ingredients.
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9
Serve bibimbap bowls to each person and place the sauce in the center to allow for individual seasoning.
