TOFU
1. Press tofu, Cut the tofu into about 3/4-inch cubes, and lightly sprinkle with salt, pepper, garlic powder.
2. Heat the pan with a tablespoon of oil, and pan-fry the tofu until all sides are lightly golden. Set on plate.

TURKEY
1. For meat, mix the ground turkey with the meat sauce.
soy sauce -- USE gluten free soy sauce for KT small portion
sesame oil
brown sugar
minced garlic
Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 5-7 mins to thoroughly cook it.

SPINACH
1. Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
2. Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt. Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
3. Drain the boiled water away and run cold water on the spinach for 1-2 minutes. Squeeze the spinach to remove excess water.
5. !!! Cut the spinach into 2-3 pieces with a knife or clean scissors if too long. (If you are using baby spinach, you can skip this step.)
6. Add the seasoning sauce and mix well with your hands.
green onion, finely chopped
minced garlic
salt to taste
roasted sesame seeds
sesame oil
7. Serve it on a plate and enjoy.

BEAN SPROUT
1. Rinse the mung bean sprouts in cold water and discard the bad beans if any.
2. Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.
3. Drain the water and run cold water on the sprouts for 1-2 minutes.
4. Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well. Same seasoning sauce as spinach
green onion, finely chopped
minced garlic
salt to taste
roasted sesame seeds
sesame oil
5. Serve on plate and enjoy.

CARROT/MUSHROOM/ZUCCHINI -- can be cooked separately or all together
1. Rinse, peel and julienne the carrots. Add some cooking oil and salt in a pan/wok and cook the carrots with minced garlic on medium high to high heat for 2 to 3 mins.
2. Clean/rinse the shiitake or brown mushrooms and thinly slice them. Add some cooking oil and pan/wok and cook the mushrooms with minced garlic on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
3. Cut the zucchini into match sticks. Heat a pan/wok with a little bit of oil. Add the zucchini and minced garlic. Sauté for 2 - 3 minutes over medium high heat.

EGGS
- Make fried eggs. (While sunny side up is common, you can make them per your preference.)
- Maybe easier in oven?

SAUCE
gochujang
sesame oil
sugar
water for consistency
toasted sesame seeds
apple cider vinegar
minced garlic

Put the rice into a bowl and add the meat/tofu, assorted vegetables, crushed seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.
To eat, mix the ingredients in the bowl, and enjoy!

Serve how you want. Either have all toppings separate and people make their own bowls or mix it all in big bowl and serve. Late plate will probably be all mixed and the in plate--at least 2 out of the three compartments.