Begin by preparing all of your vegetables by slicing and chopping according to the instructions.
Cook rice according to package instructions.
Cook all the vegetables and the pork according to the instructions below.
Add olive oil to a large skillet and heat the skillet over medium heat. Crack 4 eggs into the skillet and cook them over-easy, until they reach desired doneness. Transfer to a plate and cover.
Divide the rice among 4 bowls. Place one over-easy egg in the middle of the bowl on top of the rice. Arrange the vegetables and meat around the egg. Garnish each bowl with sliced green onions and sprinkle lightly with red chili powder. (If you like a spicy bibimbap, be generous with the hot red pepper powder!)
For Bean Sprouts: Bring a medium pot of water to boil. Add the bean sprouts and blanch for 1-2 minutes. Drain the sprouts well. Transfer to a bowl and mix with minced garlic, scallions, sesame seeds and sesame oil. Cover and set aside.
For Spinach: Heat a large skillet over medium high heat. Add the spinach and cook until just wilted. Transfer to a colander and rinse with cool water until the water runs clear. Drain well and ring dry, being careful not to mash the spinach. Transfer to a bowl. Add the sesame oil and sesame seeds. Gently combine. Cover and set aside.
For Onions: Heat the olive oil in the same skillet over medium high heat. Add the onions and Bragg’s sauce and sauté until the onions are translucent and begin to caramelize. Transfer to a bowl and cover. Set aside.
For Carrot Strips: Heat olive oil in the same skillet over medium high heat. Add the carrot slivers and salt. Sauté until the carrots begin to brown but do not get too soft, about 3 minutes. Transfer to a bowl and cover. Set aside.
For Shiitake Mushrooms: Heat the sesame oil in the same skillet over medium high heat. Add the mushroom slices and Bragg’s sauce. Sauté for 3-4 minutes, until the mushrooms are cooked through. Transfer to a bowl. Cover and set aside.
For Pork: Combine all ingredients and sauté in a medium skillet until pork is cooked through.
Don’t be overwhelmed by the number of ingredients in this recipe because not only do all these flavors combine to have a party in your mouth, but they also provide you with a stellar array of diverse nutritional benefits! This classic Korean dish offers up vitamin A and antioxidants from the carrots, immune-boosting benefits from the mushrooms, protein and healthy fats from the eggs and pork, tons of phytonutrients and minerals from the spinach, vitamin K and vitamin C from the bean sprouts and an additional dose of healthy fiber from the rice! What a meal!