When I lived in Korea I used to go to meet my husband (then boyfriend) for 영양비빔밥 on Fridays. It was served in a stone pot and it remains one of my favorite Korean dishes. I remember it having chestnuts and gingko (운행) in it. Maybe ginseng or doraji too? It seems like it had a different sauce than just gochu jang too.
I made the bibimbap recipe last weekend and it was wonderful and it started me thinking about this wonderful kind of bibimbap.