Cut the chicken into thin 2-inch strips. Mix the marinating sauce: 1 tbsp soy sauce, 2 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp sesame seeds and a pinch of pepper. Marinate the chicken for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat.
Bring 1 cup of water to a boil with a tsp of salt. Blanch the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss bean sprouts into the sauce mix: 1 tsp minced garlic, 2 tsp sesame oil, 1/2 tsp sesame seeds, salt and pepper to taste.
In a pot of salted boiling water, blanch the spinach until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with the sauce mix: 1 tbsp chopped scallion, 1 tsp minced garlic, 1 tsp sesame oil, 1/2 tsp sesame seeds, salt and pepper to taste.
Cut the zucchini in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10 - 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add sauce mix: 1 tbsp chopped scallion, 1/2 tsp minced garlic, 1 tsp sesame oil and 1/2 tsp sesame seeds. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat.
Cut the carrots into match sticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat, sprinkling salt and pepper to taste.
Cut the shitake mushrooms into thin slices. Sauté and season with salt and pepper.
Combine all of the bibimbap sauce ingredients in a small bowl and mix thoroughly.
To assemble: Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and chicken over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny side up, roasted sesame seeds, and serve with the Bibimbap sauce.
prep for rice:
Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.
(If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.)
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