Bibimbap is a large bowl of rice topped with an array of individually prepared vegetables and beef, served with seasoned red pepper paste (gochujang). “Bibim” means mixing, and “bap” means rice. The mixing usually happens at the table right before eating.
Bibimbap served in a sizzling hot stone bowl is very popular at Korean restaurants and is my absolute favorite. The hot stone bowl gives the bottom layer of rice a nice golden crust, and the rest of the food sizzles while being mixed.
At home, we sometimes make bibimbap using side dishes left over from previous meals. It's that versatile! This recipe looks long, but it is actually a collection of several side dish (banchan) recipes that are very simple to make. Even if you are not making bibimbap, you can use any of them to make small side dishes as well. For my bibimbap, I used seven toppings, but any three or four of these will make a delightful dish.