Korean Bibimbap (BEE-beem-bop) is a classic - and delicious - dish of steamed rice served with ground meat (pork, beef, turkey or chicken), colorful vegetables, and a fried egg on top. Made in only 30 mins, it's savory, filling, hearty and served in a big bowl.
Gochujang is a Korean red pepper paste made from red chiles, glutinous rice and soybeans, found at Asian markets and many supermarkets. If you prefer your Bibimbap to not be spicy, look for Doenjang, which is a soybean paste without the chiles.
If you cannot find Doenjang, a suitable substitute would be miso paste, both are made from beans and will provide a umami-rich, savory flavor to the dish. Gochujang, Doenjang and Miso paste all store well in the refrigerator. If covered well (I press a piece of plastic wrap over the paste to minimize air), it will last for a year.
If you are a strict Paleo - replace the soy sauce with coconut aminos. Gochujang has a bit of sugar in it - so you can omit and replace with Asian red pepper powder or cayenne pepper powder.