Carrots: Shred (just blanch in water), stir-fry in oil, add salt and a little pepper (it doesn't matter if you don't like it).
Cucumber: shred, add salt and salt for a while, 20 -30 minutes, squeeze out the water by hand (if it is too salty, wash and remove the water),+sugar+chicken essence+sesame oil+Chili powder (optional), and mix well.
Bean sprouts: I once bought soybean sprouts, which are actually quite delicious, but all the shops use mung beans, which are washed with water and then mixed with salt, chicken essence and sesame oil.
Spinach: stir-fry with water, then add sugar+salt+chicken essence+white sesame seeds+vinegar and mix well.
Minced meat: use daxida (a Korean seasoning, don't put it without it), soy sauce, pepper 15 minutes, then stir-fry in the pot and season with salt.
If you choose lettuce, you can cut it into filaments.
If you choose lily, tide,+salt+pepper+chicken essence to fry, the dish is similar to this method (you can also buy it and eat it mixed)
I like to put my own mixed platycodon grandiflorum pickles (also called Goubao pickles) in bibimbap, which tastes more authentic.
Put all kinds of side dishes on rice. If it's not fragrant enough, add some sesame oil and put an fried egg on it. Sprinkle some shredded seaweed and white sesame seeds.
Add the prepared hot sauce, that is, korean chili sauce+water+white sesame+a little salt+a little sugar, because this sauce is very thick.