I think this was the first Korean dish I ever ate, courtesy of our "research" undertaken at Bibigo in Soho before coming to Incheon.
It's great, healthy (-ish. You can never tell with the Salt Queen) and makes a little bit of meat stretch a long way.
Anyway, Nick brought home a little book about Korean cuisine in our first week, and there are a few recipes in the back. We use this one a lot, because it's fairly quick and easy, as well as tasty. My presentation is by no means as wonderful as the traditional Korean style, but I hope it still looks fairly appetising. Apparently the toppings are from old Buddhist traditions, with each bit of food representing a different colour, which is really lovely and actually a pretty smart way of getting a balanced meal.
The recipe calls for burdock root and bracken as a topping. I have no idea what these are or what they look like, nor do I know the Korean names for them, so alas I have struggled to buy them. So my bibimbap is generally made with carrot, zucchini, onion of some form, and a separated egg or two, fried up and sliced.