Saute ginger in oil, add raw jasmine rice and cook for 30 seconds. Add 100 ml chicken stock, cover, and simmer for 20 minutes.
Saute all vegetables, chicken and prawns separately with garlic, sesame oil, soy sauce, and crushed pepper.
Heat oil, add garlic, chilli paste, and gochujang. Add a splash of chicken stock and adjust the seasoning.
Place the rice in a stone bowl, and top with sauteed veggies, chicken, prawns, and fried egg.
You can now serve your Korean bibimbap with gochujang sauce on the side.