I made my first version of Korean bibimbap dinner, marinading farm grown grass fed beef. Superthin sliced beef in an applesauce type pear/onion marinade, called bulgogi. Here is how I made it.
I found the right balance between fruity sweet spicy marinade for the beef, sesame oil roast for the rice, stirfry mild gochujang and mirin sauce over the eggs and fresh vegetables.
To me, compared to other world class rice dishes like sushi, paella, nassi goreng, pilaf, risotto, biryani, panang curry and dimsum, bimimbap tastes more like reheated leftover rice than a dinner dish….