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Pour water into a pot. Add kelp and broth tablets. Place the steamer basket on top.
In the steamer basket, arrange veggies, and crack the eggs in a small bowl with a bit of water in the center.
Cover and bring to a boil, steaming for 10 minutes until veggies are tender and eggs are cooked.
Remove the steamer basket. Take out the kelp pieces from the broth.
To the broth, add soybean paste, minced garlic and spinach and cook until slightly wilted.
Add tofu cubes, Korean chili flakes, and serrano peppers (if using). Simmer briefly until tofu is heated through.
For bibimbap, place steamed veggies and eggs on top of cooked rice. Mix with gochujang, sesame oil, and garnish with sesame seeds.