Bibimbap

Before making it last night, I'd never had bibimbap.  Now I can't wait to have it again.  We started with the "Spicy BBQ Chicken Bibimbap" recipe from a great cooking blog with original recipes, Closet Cooking.  We made a few alterations based on the fact that we had to use ingredients from the regular grocery store (where we were going anyway) rather than somewhere like Whole Foods.

Ingredients:
1 cup cooked short grained rice--*We used microwaveable Basmati rice
2 eggs (fried, sunny side up)
1/2 cup dak bulgogi (Korean BBQ chicken)--*For this, we used the Korean BBQ sauce noted below rather than gochujang, which we couldn't find; You should also consider purchasing additional chicken since the marinade is amazing and the resulting chicken could be used for many different things.  It was kind of a shame to only use it for the small amount we needed for this dish
1/2 cup seasoned spinach
1/2 cup carrot (julienned & blanched)--*We sauteed the carrots with green pepper, mushrooms, and chili garlic sauce
1/2 cup cucumber (sliced thinly)
1/2 cup brussels sprouts (quartered and blanched)--*We omitted this since we added the above veggies
2 tablespoons gochujang dressing--*We instead used Annie Chung's Korean BBQ Sauce, easy to find at the regular grocery store

Directions:
1. Place the rice in a bowl topped with the fried egg and the other ingredients and serve.
2. Mix everything up and enjoy.