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1
Begin to cook the rice so it's ready by the time you finish sauteing, and blanching the vegetables.
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2
Meanwhile, blanch the green beans in boiling water for 4 minutes, and drain well.
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3
In a skillet, warm about a teaspoon of the oil on medium heat and stir fry the green beans for 2 minutes.
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4
Remove from the skillet, pile on a platter, cover and set aside.
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5
Stir fry the julienned carrots, peppers, mushrooms and zucchini separately until just tender, adding a teaspoon of oil, if needed.
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6
Carrots will take about 4 min, peppers 3 min, mushrooms and zucchini 2 to 3 min.
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7
Place each stir fried vegetable in a separate pile on the platter and keep covered.
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8
Blanch the mung sprouts in boiling water for 1 minute, and drain in a colander, pressing to eliminate water.
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9
Oil the bottom and sides of a casserole dish, or stainless-steel pot.
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10
Scoop the rice into it.
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11
On top, arrange the mushrooms, green beans, carrots, zucchini, bell peppers, mung sprouts, scallions, and nori in attractive mounds around the perimeter.
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12
Leave space at the center for the eggs.
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13
Stir together chili paste and sesame oil, drizzle it on top, and sprinkle with salt.
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14
Cover tightly.
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15
Fry eggs sunny side up in the final teaspoon of oil.
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16
While the eggs cook, place the bibimbop pot on medium heat for about 3 minutes, until the rice sizzles and everything is piping hot.
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17
(If your casserle dish is not flameproof, try the oven method.
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18
Preheat the oven to 500 degrees when you begin to saute the vegetables.
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19
Just before serving, put the casserole in the oven for about 5 minutes.)
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20
With a spatula, transfer the fried eggs on top of the casserole, in the center, and serve at once.
