I found this recipe in the latest Cuisine Magazine(NZ)pg 90 & was very excited as I love Bibimbap (esp Dolsot Bibimbap) but have never thought about making it at home.... (there's also a miso roast sushi salad that i'll give the recipe for later)

The recipe serves 2

2 carrots
1 cup bean sprouts
2 tablespoons white vingar
2 eggs
2 tblspns peanut oil
250g mince or beef strips or whatever else you think would work
2 tblspns soy sauce
150g mushrooms
2tblspns sesame seeds
250g spinach, stalks discarded & leaves chopped
2 cups long grained rice-cooked & hot

Kochujang Sauce

2tblspns white miso paste
garlic
1tblspn rice vinegar
1 tblspn sugar
1tblspn red chilli sauce
2 large red chillis(i omitted these..too hot for me!)
2 spring onions
1tspn sesame oil


Cut carrots into fine, long slices, drop(w sprouts) into boiling water to blach then lift out n set aside.
Add vinegar to the water, simmer & poach eggs for 2 min then remove n set aside.
Heat wok to very hot & add 1 tblspn oil, stir fry beef/mince etc plus mushrooms for 3min-set aside
Heat remaining tblpsn oil, add seeds, cook for 30 sec & add spinach plus 1tblspn water-stir fry for 30 seconds

add sauce


Sauce

Place miso, garlic, vinegar, sugar, chilli sauce & 2 tblspns water in small saucepan over med heat, bring to simmer.
Reduce heat to low and simmer for 2 min & remember to stir!
Once removed from heat, stir in the chillis, spring onions & sesame oil