I am interested to hear any variations of toppings you have had on your bibimbap. The one I am planning to make on Thursday will have bean sprouts, spinach, daikon and carrot namasu, shitake, and marinated beef.
For garnish I bought some pine nuts and shiso (is that traditional?) as well as some nori.
I recall a post where someone had put the acorn jelly on too-- Which I have a container of. ANy idea on how it is prepared?