This is the dish for me when I don't have an appetite. You can use whatever vegetables you have left over in the refrigerator.The amount of sauce varies depending on the amount of vegetables. I think it's a good idea to make a generous amount of sauce. You don't have to use sugar. Also delicious with yuzu or kabosu citrus depending on the season. Recipe by commeline

I made this quickly for my son who loves namul and bibimbap!I usually use ground pork, but when I tried it with roughly chopped pork, it tasted even better.I used "Chinese Flavor" soup stock granules from Ajinomoto. You can use any chicken stock granules.Add the soup stock granules to the spinach first and mix well before adding sesame oil. If you do it the other way around the granules won't dissolve easily.The rice should be hot. If the topping and the rice are cold, the fat in the pork hardens and becomes rather cloying. For 3 servings. Recipe by moj

Pretty easy, no real "hard to find" ingredients for most people.This is not a real strong flavored Korean style dish. Most people should like this one. I have a tendency toward the stronger and hotter styles, but not my wife. This is a decent way to allow many to enjoy this type of flavor profile, and by adding some hot sauce, each individual can tailor it to their own heat level.

Always on the look out for quick, good, easy. This one also meets that criteria. Can be spicy, or adjust the heat for your level.

I used "Easy * Bean Sprouts, Peppers, and Carrot Namul (Korean-Style Salad) * "to make a bibimbap style dish.*I didn't use it in the photo, but feel free to add some kimchi to the toppings.*If making for children, serve their portions before adding the gochujang.(Recipe by Komomomomo)

This is a donburi (rice bowl) dish that I make when I don't know what to cook. Since this has plenty of meat and vegetables, you don't need any side dishes.Vinegar is not used in namul usually, but I used a small amount of the pickling vinegar from rakkyo pickles as a secret ingredient. It's slightly sweet, and it seems like it neutralizes the sesame oil. Recipe by Aromaraizu

What to do with leftovers!There's a difference between crisping the rice and burning it! Recipe by Silvy1978

I thought up this recipe after making some homemade gochujang.This is flavored very assertively, so please adjust the amount of gochujang and soy sauce to your taste. You can use bok choy or spinach or whatever else you like instead of the vegetables listed here. For 2 servings. Recipe by kenken mama

You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time.You can use a cheap cut of beef, but choose a type that has plenty of fat and is thinly sliced for the best flavor. Please adjust the amount of sugar and soy sauce to your liking. For 4 generous servings. Recipe by Kyoku