Sauce: Stir together all Gochujang Sauce ingredients (if you have trouble finding gochugaru flakes, simply use sriracha instead of making this sauce).
Bolgogi: Remove mushroom stems and clean caps with a wet paper towel. Cut into ¼ inch slices. In a small bowl, stir together remaining bulgogi ingredients. Toss to coat the mushrooms, and set aside to marinate.
Fillings: Cook rice according to instructions on the package. Prep veggies, chopping or slicing as needed.
CookBolgogi: Cook mushrooms in a large nonstick skillet over medium heat for about 5 minutes, flipping to evenly cook. They should be slightly softened and deep brown when finished.
FryEggs: Fry eggs sunny side up over medium heat (so that whites are firm but yolks are runny).
Assemble: Portion rice into 2 or 3 serving bowls. Top with mushroom bulgogi, fillings, sauce, and a fried egg. Serve immediately.
Variations on this vegetarian bibimbap:
Add sautéed veggies, like spinach, zucchini, or eggplant
Make it vegan by simply omitting the egg
Take the rice a step further by making it crispy. Pack the cooked rice into a greased saute pan, then cook over medium heat for about 10 minutes, not stirring during that time. The bottom of the rice should turn golden brown and a bit crispy!