Bibimbap is a traditional Korean rice bowl with vegetables and meat all mixed together in a yummy spicy gochujang based bibimbap sauce. What makes bibimbap so good is the combination of spicy, savory and slightly sweet flavors with a variety of textures that come from the different vegetables.
Prepare ground beef by mixing in all the seasonings and then sauteeing beef on medium heat until fully cooked. Set aside.
Split and cut doraji roots into approx 2 in long and 1/8 in thick pieces by inserting a small knife upside down (with the blade side up) and then pushing it upwards. Wash and rinse the cut doraji roots and drain.
See my Korean Radish Salad recipe for detailed instructions. You only need a little bit for bibimbap so I reduced the ingredients by half for this recipe.
In a bowl, about 1 cup cooked rice, top with each of the vegetables and the beef in the middle. Top with fried egg. Serve with gochujang and sesame oil.
Sprinkle some roasted sea laver pieces as a final garnish.