This was my first crack at Korean food. Erica and I used to carry out bibimbap occasionally during college. The recipe I used, from the New York Times Recipes for Health series (http://www.nytimes.com/2012/02/22/health/nutrition/bibimbap-with-tofu-cucumbers-spinach-shiitakes-and-carrots-recipes-for-health.html) turned out beautifully. I used duck eggs instead of chicken eggs, which added an extra layer of flavor. If you make components of the dish ahead of time, this can be a quick dinner to throw together.