- Cook some rice. I have a rice cooker, so that's all there is to this step.
- Choose 4-6 kinds of vegetables, and slice them thinly or cut them into suitably small pieces.
- For each vegetable, you have two choices. EITHER: blanch them in some boiling water, then toss them in a little sesame oil and salt, OR pan-fry them in some sesame oil. This choice really depends on the vegetable. I blanched the baby bok choy and carrots, but stir-fried the mushrooms.
- If you like, fry some tofu. Or cook some meat, if you swing that way.
- For each serving, first scoop a good amount of cooked rice into the bowl. Top with about 1/4 cup of each kind of the various vegetables. It looks nice if you keep each vegetable in its own zone, like in the picture.
- Put the tofu in the middle.
- Put a just-barely-fried egg. You want it extra runny, because if you're packing this in your lunch you'll probably have to microwave it, and that will cook the egg a little extra.
- Squeeze on some bi bim bap sauce (gochujang, which you can get at your local korean grocery).