Recipe(tried): Eggy - Bibimbop

Here's a quickie-version of bibimbop if you're starting from scratch, but you can certainly use left-over namul (Korean assorted vegetables) and bulgogi (Korean barbequed beef). In terms of vegetables, the only difference is that daikon and carrot are cooked rather than raw in the namul version.
Another version, called yukke-bibimbop, has a raw egg on top.

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Bibimbop

200 grams soybean sprouts
200 grams daikon, finely julienned
1 carrot, finely julienned
1 cucumber, seeded and finely julienned
100 grams bellflower roots/spinach
100 grams fiddlehead/bracken
100 grams thinly-sliced beef (ask/look for sukiyaki cuts)

1. Separately stir-fry the bean sprouts, cucumber, daikon, and spinach in 1 teaspoon sesame oil, 1 teaspoon salt, 1 Tablespoon minced scallions, and 1 minced garlic clove.
2. Separately stir-fry carrot and bracken with the above mixture plus 1 teaspoon regular soy sauce.
3. Separately season the cucumber and daikon in 2 teaspoons rice vinegar, 1/2 teaspoon salt, and 1/2 teaspoon sugar.
4. Stir-fry the beef in 1 Tablespoon regular soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 1 Tablespoon minced scallions, 1 minced garlic clove, and 1 teaspoon black pepper.
5. Place a cup of cooked Japanese-style short-grain rice in a bowl; for each serving, pour kotchujang sauce (2 teaspoons of kotchujang paste, 1 teaspoon rice vinegar, 1 teaspoon each of sesame oil and sesame seeds) over rice.
6. Arrange the beef and vegetables on top of rice; spinkle nori seaweed shreds, and top each serving with 1 fried egg.

This should be enough for 2 servings - and use a spoon to mix it all up!