Bibimbap is one of my favorite things to make, both at home and for friends, because it’s nearly fail-proof and tends to please almost everyone, as long as you like spicy food. It’s naturally gluten-free, vegetarian guests can skip the meat and still have a hearty meal (plus you can serve some tofu as a replacement — we did my favorite, dubu jorim), and you can opt to serve quinoa or another higher-protein grain for those folks looking for an alternative to rice. Its only downside (other than the fact that non-spicy friends might be out of luck) is that the ingredients take a little while to put together, but you can always ask friends to pitch in and bring one of the mix-ins.
The proportions for the vegetables above are a rough estimate — I found that carrots, bean sprouts, and spinach were more popular add-ins than zucchini, mushrooms, fernbrake, or onion, so I adjusted accordingly, but you might want to prepare extra just in case. We found that one pound of bulgogi meat and 12 ounces of tofu were almost exactly enough for ten of us.
If you find you have generous amounts of leftovers, the good news is that it all freezes well, so you can always pre-assemble any leftover bowls (minus the eggs) and freeze them for to-go lunches later on.
Finally, I don’t have one, but I imagine that a spiralizer would be really great for the carrots and zucchini, so that you don’t have to julienne them by hand!