Bibimbap is a riot of flavor: a bowl of rice and vegetables with maybe some meat and maybe an egg and probably a sauce that scratches an itch for umami, sweetness, tang and spice. This recipe for ...

Though I was woefully late to the Bibimbap party, ever since I ordered it at a Korean restaurant last year, “mixed rice” is all I want after a long run. But at first I couldn’t fathom making it home.

1. Heat sesame oil in a large skillet over medium heat. Add carrot, zucchini and mushrooms; cook until vegetables begin to soften, about 5 minutes. 2. Stir in bean sprouts and bamboo shoots and cook ...