So normally what I do for work is I'll make a big meal on a Sunday evening and just eat it through out the week for lunch at work. Like last week I made a pot of Cuban "ropa vieja" (shredded flank steak in a tomato sauce base) and would just serve myself in tupperware for lunch.
Can I do this with the ingredients you've used in your Bibimbap recipe? Like I know that it's best eaten right away [as far as the taste goes], but is it safe? I was thinking about preparing all of the ingredients and putting them in containers in the fridge, then before I leave for work in the morning I'd prepare a plate and bring it in. Like the mushrooms or the kosari, will they be safe to eat or should those be eaten right away?