One of the nice things about bibimbap is its versatility. It can be made in many different ways with any combination of vegetables and proteins. Whether you use leftover side dishes from previous meals or quickly cut up and blanch or saute whatever ingredients you have in the fridge, you will always end up with a whole satisfying meal!
The vegetables I used here can easily be found in your local grocery stores, so you can make bibimbap without a trip to a Korean market! You all have gochujang, right?
The vegetable choices are endless. I used zucchini, baby kale, carrots, and mushrooms. Other options are: cucumber, spinach, watercress, turnip greens, swiss chard, broccoli slaw, orange or red color bell peppers, red cabbages, etc.
For the gochujang sauce, I used a little bit of apple cider to thin it while adding a fruity sweetness. Korean plum extract will be great as well if you have it, or you can simply use sugar and thin it with water.
Who says bibimbap has to be served in a huge bowl? I recently attended a Korean event where bibimbap was served in small clear plastic cups. What a cute idea for a large group (also for your children)! Your picky eater might even eat a cup of bibimbap full of vegetables.