Rinse and drain the bean sprouts. Cut the green bell pepper and carrot into matchstick strips. The thinner the strips, the shorter the cooking time and the better the flavor will be absorbed.
Place the vegetables from Step 1 into a heat-proof bowl. Cover with plastic wrap and microwave at 600W for 3 minutes. Check on it halfway through.
After microwaving, place in a colander to drain the moisture.
Transfer to a bowl and combine with the ◆ ingredients while still hot. This completes the namul.
Place the ◎ ingredients into a pot (there are two ingredients per ◎ mark listed in the ingredients.) Bring it to a boil. Add the ground meat and mix well as it simmers on medium heat.
Once the liquid evaporates and becomes 1/3 the original amount, add the gochujang. Simmer until there is barely any liquid left.
Pile rice in a bowl and top with the namul, crumbly ground meat, poached egg, (and optional kimchi) and enjoy.
Story Behind this Recipe
I used "Easy * Bean Sprouts, Peppers, and Carrot Namul (Korean-Style Salad) * " Recipe ID: 1872277 to make a bibimbap style dish.
*Step 5: When making the crumbly ground meat, there are 2 ingredients per circle mark, so don't forget to add any. *I didn't use it in the photo, but feel free to add some kimchi to the toppings. *If making for children, serve their portions before adding the gochujang.