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1
Heat a large (12-inch) heavy cast iron skillet over medium heat.
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2
Drizzle the sesame oil into the pan and gently spread the rice in a loose layer.
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3
For the bibimbap sauce: Mix together all the sauce ingredients in a small bowl until smooth and set aside.
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4
For the toppings: Mix together the first 6 ingredients in a small bowl to make the seasoning sauce.
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5
Set aside by the stove.
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6
Drizzle 1/2 teaspoon oil in a medium (9-inch) nonstick skillet over medium-high heat, add the bean sprouts and 1 teaspoon seasoning sauce and saute until crisp-tender, about 30 seconds.
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7
Arrange nicely on the rice.
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8
Cook the remaining toppings in the same manner using the following measurements and times and arranging each on top of the rice:
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9
Carrots, 1/2 teaspoon oil, 1 teaspoon sauce, until crisp-tender, 30 seconds.
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10
Courgettes, 1/2 teaspoon oil, 2 teaspoons sauce, until just tender, about 1 minute.
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11
Snow peas, 1/2 teaspoon oil, 2 teaspoons sauce, until crisp-tender, 45 seconds.
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12
Spinach, 1 teaspoon oil, 1 tablespoon sauce, until just wilted, 30 seconds.
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13
Mushrooms, 4 teaspoons oil, 1 tablespoon sauce, until tender, 1 minute.
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14
Beef, 2 teaspoons oil, stir in sugar and remaining sauce, until cooked through, 1 to 2 minutes, spoon juices over meat on rice.
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15
Deglaze the pan with mirin as necessary.
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16
Arrange kimchi on rice.
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17
For a more attractive arrangement, place the ingredients so that similar colors are separated.
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18
Spoon the bibimbap sauce on the center, or serve on the side, if you like.
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19
Make a little well in each of the mushrooms, meat and spinach.
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20
Gently place an egg yolk into each well.
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21
Garnish with black sesame seeds and micro cress.
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22
Bring the whole pan to the table and mix tableside.
