Cook 650g uncooked rice according to package directions

Prepare all banchan (side dishes) first

For sautéed zucchini: slice zucchini in fan or julienne shape, sauté with 3T oil over medium-high heat for 3 minutes, add 2g salt, finish with 1t sesame oil

For sautéed carrots: thinly julienne carrots, sauté with 3T oil for 3 minutes, add 2g salt, finish with 1t sesame oil

For sautéed mushrooms: slice mushrooms thinly, sauté with 3T oil for 4 minutes, add 1t minced garlic at 3-minute mark, add 2g salt and black pepper, finish with 1t sesame oil

For bean sprouts namul: blanch bean sprouts for 1-2 minutes, mix with 1T minced garlic, 1T sesame oil, and 4g salt

For spinach namul: blanch spinach for 30 seconds, rinse in cold water and squeeze dry, mix with 1g salt, ½T minced garlic, and 1T sesame oil

For mu-saengchae: julienne 500g white radish, mix with 2T gochugaru, 4T minced garlic, 10g minced ginger (optional), 2T sugar, 1T salt, optional green onion, and 1T vinegar, let sit for 3 minutes

For yak-gochujang sauce: brown 300g ground pork over medium-high heat

Add 3T minced garlic and sauté for about 1 minute

Add 2T soy sauce, 2T sugar, and 1 cup gochujang, sauté for 1 minute

Add 400ml water and dissolve the gochujang

Turn off heat, let cool slightly, then mix in 2T vinegar and 2T sesame oil

Assemble bibimbap: place rice in bowl, arrange all banchan on top, add yak-gochujang sauce as desired, top with fried egg if desired

For meal prep storage: refrigerate for 3-4 days or freeze for longer storage

Reheat in microwave for 2-3 minutes before eating, add a little water if needed