I recently purchased a package of “dried bracken,” which looks like the kosari, but with dried flowers on the ends of it. The lady at the market told me they were the same things, and that the flowers were edible. For the purposes of making bibimbap, should I use this “flowered” bracken, or should I stick with the deflowered kosari? Also, I had been trying to figure out how to prepare the kosari. Should I soak it first before boiling, or should I boil it before soaking? Your guidance would be much appreciated. =)

“do you know a good way to make this dish with already cooked cold rice?”
1. Heat up your pot.
2. Put all your vegetable ingredients into the pot and stir them with a spoon until hot,
3. Add your cold rice. (Cold rice is lumpy and firm, so you can add some water to break it more easily)
4. Add hot pepper paste and keep stirring your bibimbap.
5. Turn off the heat and add sesame oil. That’s it!

” is there a way to ‘dilute’ the gochujang, since I find it a bit spicy”
Add more rice and vegetables.

I used only what I had in the house which were leeks, soybean sprouts and tofu… the only thing I didn’t like was the tofu so I’m going to follow your recipe and add real meat next time. so uh vegetarians, try to find something other than tofu to put in your bibimbap. I myself am only semi-vegetarian (mostly veggies, sometimes fish/seafood/meat) so I don’t need to.

Question: do you know a good way to make this dish with already cooked cold rice? my cooked rice was really lumpy so I put it in with the vegs but I got some lumps of rice. Also, is there a way to ‘dilute’ the gochujang, since I find it a bit spicy (could I add it to the non spicy sauce you posted? could I add some water?)

One word I can say – the simple bibimbap I tried was really delicious. It was slight sweet and spicy. <33 Next thing will I do is making it with veggies. Can't wait!

Make your bibimbap without kosari. It will still be delicious.