Heat sesame oil in a deep skillet. Add zucchini and mushrooms and sauté for 1 – 2 minutes. Add shredded cabbage and continue to cook, stirring frequently until vegetables are softened.
Meanwhile, in a separate skillet, brown ground bison until crumbly. Add ½ cup bulgogi sauce and stir to thoroughly combine.
Add the cooked bison to the vegetables along with the carrots and the remaining ½ cup of bulgogi sauce. Stir well to combine and cook and an additional 2 – 3 minutes.
Remove bibimbap mixture from the heat and stir in half the green onions.
Serve over brown rice and top with remaining green onions and sesame seeds.
