One of the ubiquitous dishes found at most restaurants in Korea is bibimbap. This dish is sort of like a Korean version of taco salad - everything is mixed together. It is a great tasting dish and easy to make at home.
Bibimbap consists of warm rice mixed with vegetables and a protein, traditionally beef, egg, or tofu. The vegetable ingredients typically include julienned cucumber, zuchini, carrots, Korean radish, mushrooms, spinach, and soy bean sprouts. Bell flower root and brachen fern stems are also frequent additions. The carrots and zuchini can be pan fried slightly so that they are softened but retain a crispness. The spinach is also cooked.
The final component is seasonings. Gochujang is a spicy red pepper paste used in a variety of Korean dishes. You can substitute soy sauce if gochujang is not available or a milder flavor is desired.
Bibimbap is not limited to these vegetables, and probably one reason for the popularity and longevity of this dish is the endless variation of ingredient combinations. The picture included here is of bibimbap with mountain vegetables as described by the menu.
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