Bacon Bibimbap Recipe

Heat a frying pan over medium heat. Cook bacon according to your desired doneness. Remove from heat and set aside to drain on a rack over paper towels. Set aside. 

Meanwhile, bring a small saucepan or pot full of water to a boil. Season with salt. Blanche button mushrooms, remove and transfer to a bowl, and set aside. Blanche togue, remove and transfer to a bowl, and set aside. 

Season the mushrooms with salt. Season the togue with sesame oil and salt. 

When ready to serve, fry the eggs sunny-side-up or as desired in the bacon fat.  

To serve, divide the cooked rice into four bowls. Top with cucumbers, carrots, mushrooms, togue, and bacon, Top each with an egg and serve with more sides and the ssamjang.