Rice:

• Rice should be cooked without soaking and with less water than usual. For optimum results, the rice for bibimbap should be drier than usual.

Meat:

• Beef: Slice into 2-inch-long, thin strips. 1.5 tablespoons soy sauce, two teaspoons sugar, two teaspoons sesame oil, two teaspoons rice wine, one tablespoon chopped scallion, one teaspoon minced garlic, 1/2 sesame seeds, and a dash of pepper should be combined. 20 minutes of marinating Over high heat, sauté in a skillet for two to three minutes.

Vegetables:

• Boil two cups of water for bean sprouts. Add the bean sprouts and blanch for only one minute, turning them over once. To stop cooking, quickly drain and shock with cold water. Drain once again. Add salt (about 1/2 teaspoon), one teaspoon of sesame oil, one teaspoon of sesame seeds, and 1/2 teaspoon of chopped garlic.
• Spinach: Blanch the spinach for only approximately 40 seconds in salted boiling water. Quickly drain, then shock with cold water. Squeeze water out. Cut into lengths of 3 inches. Add 1 tablespoon of minced garlic, 1/2 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and around 1/2 teaspoon of salt to the mixture.
• Slice the cucumbers thinly crosswise after cutting them in half lengthwise. Sliced cucumbers should be liberally sprinkled with salt (approximately 1/2 teaspoon) and left for 10 to 15 minutes. Squeeze extra liquid out. Add 1 tablespoon of minced garlic, 1 teaspoon of sesame oil, and 1/2 teaspoon of sesame seeds to the mixture.
• Carrots and mushrooms: Cut them into very thin slices. In a skillet that has been lightly greased and heated to medium-high, sauté each vegetable for 1 to 2 minutes while seasoning with salt (approximately 1/4 teaspoon).

Other vegetables:

• Kongnamul (sprouts of soybeans): 2 cups of water should come to a boil. Boil the soy beansprouts for 2–3 minutes after adding them. To stop cooking, quickly drain and shock with cold water. Drain once again. Add 1 teaspoon of sesame oil, 1 teaspoon of sesame seeds, and around 1/2 teaspoon of salt, to taste. Toss with 1/2 teaspoon of minced garlic.
• Cut 10 ounces of Korean radish (mu) into matchsticks for the spicy radish salad known as musaengchae. Add two tablespoons of finely chopped scallion, one tablespoon of gochugaru, one teaspoon of minced garlic, one teaspoon of sugar, one teaspoon of sesame seeds, and half a teaspoon of salt (or more to taste). Mix everything thoroughly.

Optional Eggs:

• Fry the eggs sunny side up or to your preference.

Bibimbap sauce:

• Combine all of the sauce ingredients in a small bowl and mix thoroughly.
• Assembling:
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• Put some rice in a large bowl as your serve. Over the rice, present a small bit of each cooked beef and veggie. Add a little sesame oil on the surface. Serve with the sauce and optional fried egg on top.
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• To prepare dolsot bibimbap, heat a teaspoon of sesame oil in a stone or earthenware bowl over medium heat. Place the toppings on top of a dish of cooked rice. Rice should sizzle after several minutes of cooking.