Wash and clean the vegetables. Chop them thinly.
In the chicken cubes, add soy sauce, sesame oil, sugar, minced garlic and salt to taste. Keep it aside.
In a bowl, add gochujang,sesame oil, minced garlic, brown sugar, sesame seeds and vinegar. Add 1 tablespoon of water to dilute the consistency.
Place a pan over high heat. Saute carrots in pan with 1 tsp sesame oil for 1-2 min on high heat.
Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl each time. Veggies should be crisp but cooked.
In the same pan, add cooking oil, cook cubed chicken on medium heat till it is thoroughly cooked.
Then again in the same pan, add little oil, on the high heat add egg. Cook for a few seconds, then remove from heat and let the egg continue to cook off heat in hot pan . Remove from pan when yolks appear runny but mostly cooked.
Arrange your Korean bibimbap in a large bowl by adding 1/2 cup cooked rice at base. Put veggies one at a time, place each in circle around bowl. Add chicken in centre. Pour bibimap sauce as per taste. Top it with cooked egg and garnish with sesame seeds. Serve and enjoy !