OK........I've attached two photos of recent bibimbap dishes we prepared. Both of them have an assortment of veggies from our garden........usually carrots, onion, kale or chard, red bell pepper, fresh sprouts, and mushrooms (we use oyster mushrooms that we pick wild). And if we have other veggies available (cucumbers, etc), we add those too, along with garlic and ginger. The meat in one of the photos is pork, I believe, and the other one is ribeye. And we add a farm egg to top it off. The egg is raw at first, but the stone bowls are hot, so when you mix up the ingredients at the table, the egg drops down onto the hot bowl and cooks quickly. Oh, and at the bottom of the bowl is sushi rice, which gets a little crispy when you heat the bowls up on top of the stove. If you like, you can add bibimbap sauce, which is made with gochugang (you can buy gochugang, but we usually make our own). Everyone in our family loves bibimbap.........great stuff!