Bibimbap is steamed rice topped with individually prepared seasoned vegetable namul (banchan), protein (beef or egg), and gochujang sauce, served to be mixed at the table. Each component is cooked and seasoned separately before assembly — this separateness of preparation is the defining technique.
The dolsot version
Dolsot bibimbap (돌솥비빔밥) uses a pre-heated stone bowl. The bowl is oiled and reheated until very hot, rice added, then toppings. The heat of the stone crisps the bottom layer of rice into nurungji (scorched rice crust) while the dish is assembled. The crackling sound when rice hits the bowl confirms correct temperature.
Gochujang sauce
Mix gochujang with sesame oil, rice vinegar, a little sugar, and soy sauce. Adjust ratio to preference. The sauce should coat the rice when mixed — too thick means under-mixed, too thin means over-diluted.