Bring a pot of water to a boil over high heat and toss in your bean sprouts. Stir the sprouts while cooking to ensure none stick to the bottom of your pot. After three minutes, the sprouts should appear slightly wilted but also snap when you test them. Remove from heat and shock with cold water. Set aside to cool.

In the same pot, bring another pot of water to a boil and add the spinach leaves. Stir and cook for thirty to forty seconds before draining and shocking with cold water. Set aside to cool.

In a wok or cast iron pan, heat 2 teaspoons of sesame oil over medium heat and stir fry the carrots until soft but still holding their shape. Remove from the pan and allow to cool. Repeat with mushrooms and return to the sprouts and spinach.

Squeeze any moisture from the boiled produce using your hands. You might want to repeat this process a couple of times to get any remaining water out.

Split your toppings into four bowls: sprouts, spinach, carrots, and mushrooms. Pour an equal amount of remaining sesame oil and soy sauce into each bowl. Divide the garlic amongst the spinach and mushrooms. Toss each banchan until coated in oil and soy sauce.

Build your bibimbap bowl by dividing white rice amongst four bowls and arranging each banchan (including kimchi) in a circle at the center. Crown each bowl with an egg and garnish with Daybreak Seaweed Pure Wakame Flakes, scallions, and hot sauce before serving.