Wash 12 ounces of soybean sprouts, picking out any bad beans. Place them in a pot with 4 cups of water and 1 teaspoon of salt. Cover and boil over medium-high heat for 20 minutes without opening the lid.

Once cooked, remove the sprouts from the pot, leaving a small amount of sprouts and the broth in the pot for soup later.

Coarsely chop 1/2 pound of blanched spinach.

In a bowl, combine the chopped spinach with minced garlic, sesame oil, a pinch of salt, and toasted sesame seeds. Mix well, cover, and set aside.

Julienne one medium carrot. Place in a bowl and sprinkle with a pinch of salt. Set aside.

Julienne one red bell pepper and set aside.

Julienne one zucchini. Place in a bowl, sprinkle with salt, and set aside.

Thinly slice one cucumber into half-moons. Place in a bowl, sprinkle with salt, and set aside.

Chop green onions and set aside for later.

Thinly slice 4 ounces of fresh filet mignon, then cut into matchsticks.

In a bowl, marinate the beef with minced garlic, soy sauce, honey, and sesame oil. Mix well.

Sprinkle with toasted sesame seeds, cover, and refrigerate until ready to use.

Take 1.2 ounces of dried bellflower root (doraji), soaked overnight. Rub with salt, then rinse thoroughly in cold water to remove bitterness.

Take 2 ounces of dried fernbrake (gosari), boiled and soaked overnight. Cut into bite-sized pieces.

Squeeze the excess water from the salted carrots and sauté in an oiled pan until just tender. Place on a large serving platter.

Squeeze the water from the salted cucumber and sauté in an oiled pan with garlic and sesame oil until slightly cooked but still crunchy.

Sauté the red bell pepper strips in an oiled pan with a pinch of salt for about 30 seconds.

Squeeze the water from the salted zucchini and sauté in an oiled pan with garlic, sesame oil, and chopped green onions.

Sauté the bellflower roots in an oiled pan with garlic and sesame oil until tender.

Sauté the fernbrake in an oiled pan with garlic, soy sauce, and a pinch of sugar.

Season the boiled soybean sprouts with salt, minced garlic, and sesame oil. Mix well and add to the platter.

For a regular bibimbap, add cooked rice to a bowl. Artfully arrange the cooked vegetables and seasoned raw beef (yukhoe) on top.

Fry an egg sunny-side up and place it on top of the bibimbap. Garnish with sesame seeds, and serve with gochujang and sesame oil.

For Dolsot-bibimbap, coat a stone bowl with sesame oil, add rice, and arrange the toppings.

Add the raw yukhoe and a raw egg yolk to the center. Heat the bowl on the stove until it sizzles.

Serve the sizzling dolsot-bibimbap with gochujang and sesame oil. Mix everything together before eating.

Bring the leftover soybean sprout broth to a boil. Add chopped green onions and serve as a side soup.