Absolutely loved the bibimbap and can't wait to have it again! We used g. pork, spinach, bean sprouts, carrots, shitakes, fried sunny side up egg, over jasmine rice. Prep was a bit time consuming but, with both of us working on it, didn't take too long and cooking went really fast.
Here's the recipe we used Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables - My Korean Kitchen
. It uses g. beef but I wanted to use up some of the g. pork in the deep freeze so that's what we used. We also skipped the seaweed since I didn't particularly want it besides not wanting to dig it out. I also sort of sautéed the spinach with just a touch of oil and a tiny bit of water in the pan, didn't want to boil it and add all that extra water. Added the garlic in at the last for a bit since I really didn't want mostly raw garlic in the spinach.