Inspired by bibimbap this is, for me, a perfect summer-eating dish. The hardest bit is slicing the vegetables, but a mandolin will make short work of it. I like to make a biggish batch of the vegetables and use them over a few days. I eat it with brown rice, but white works just as well. Feel free to add a raw egg to the mix just as you are serving or use raw fish for a hoedeopbap (the fish slightly cooks in the warm rice). I always make sure to serve with gochujang and sesame oil on the side, so each person can adjust the spice and seasonings to their own requirements.