Updated is the wrong description to use, but this is not traditional bibimbap. The concept is the same -  an "everything but the kitchen sink" kind of meal - but I tend to use fresher ingredients with lettuce and cucumbers instead of cooked down vegetables. It's morphed into a bit of a rice salad I suppose. As long as there is rice, gochujang, sesame oil, and an egg on top, it's bibimbap to me.

Bibimbap 비빔밥 Mixed Rice Bowl

Ingredients
About 2 servings

2 cups cooked white rice
1 package firm tofu
1 package Crimini mushrooms, about 8 oz.
3 small carrots
5 small Persian cucumbers
3 green onions
1-2 cups fresh salad greens
2 eggs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon vegetable oil

Toppings
2 Tablespoons gochujang
1 Tablespoon sesame seed oil
1 teaspoon sesame seeds

Steps
1. Preheat the oven to 425F. Drained the tofu and pat dry with paper towels. Cut into ½” cubes. Coat with vegetable oil and season with the salt and pepper. Bake for about 20-30 minutes, depending on the desired firmness.

2. Cut the carrots into rough matchsticks. Quarter the mushrooms. Slice the cucumbers into thin 1” pieces. Cut the greens onions into small pieces, separating the bottom half to be cooked, and the top half for the toppings.

3. In a medium-high heat skillet, cook the carrots until they start to get tender, about 5 minutes. Take the carrots out, then add the mushrooms and cook until they get golden about 5-10 minutes. Take the mushrooms out, then add the chopped bottom halves of the green onions. Cook for about 3 minutes.

4. Turn the skillet to medium and a splash of vegetable oil. Carefully crack the eggs into the pan, leaving the yolk intact. When the whites are turning opaque, turn off the heat and cover with a lid for about 3-5 minutes.

5. Assemble the bibimbap by putting rice on the bottom of a bowl, adding the carrots, mushrooms, cucumbers, green onions, salad greens, and baked tofu into individual piles around the bowl, then putting an egg on top. Drizzle the sesame seed oil, add a dollop of gochujang, and sprinkle with sesame seeds and the tops of the green onions. Serve, then have everyone mix everything together in their bowls to eat.