RECIPE: Bibimbap -- Korean rice mixed with vegetables

Here is a recipe for Bibimbap:

About 2 cups medium-grain Korean (cooked and marinated with sesame oil, sesame seeds, and a tiny bit of vinegar)

• Julienned cucumber
• Mung bean sprouts (parboiled and squeezed of excess water, and marinated with sesame oil, garlic, and salt)
• Bean sprouts (parboiled and squeezed of excess water, and marinated with sesame oil, garlic, and salt)
• Spinach (parboiled and squeezed of excess water, and marinated with sesame oil, garlic, and salt)
• 2 carrots (blanched and julienned)
• Zucchini (sliced into thin strips)
• Korean Bul-Gogi beef (optional, both and cooked ground meat work well)
• Optional: over-easy or fried egg as a topping

Serve  with small condiment bowl of red pepper paste (kochujang) and sesame oil.