Cook the white rice in a rice cooker or pot, rinsing until the water runs clear, then cook for 15-20 minutes on medium heat until fluffy. Fluff with a fork and keep warm.

Prepare the cucumbers by slicing them thinly and mixing in a bowl with rice vinegar, sesame oil, and salt. Let sit for 10 minutes.

Blanch the mung bean sprouts in boiling water for 1 minute, then drain and rinse under cold water.

Sauté the shredded carrots in a skillet with sesame oil for 3-4 minutes until vibrant and tender, then set aside.

Sauté the baby spinach in the same skillet with sesame oil and soy sauce for 2-3 minutes until wilted, then drain excess moisture.

Assemble the bibimbap by placing rice in serving bowls and arranging the seasoned vegetables around it along with a fried egg or baked tofu.

Drizzle with gochujang sauce, sprinkle with sesame seeds, and add optional kimchi and chopped scallions before serving.