When constructing your own bibimbap, I suggest selecting 4 or 5 vegetables. Any combination of pickled, fresh, or cooked veggies is good as long as they all complement each other. For my bibimbap, I chose bean sprouts, pickled ramps, pickled chicken of the woods mushrooms, sautéed carrots, and some charred radicchio. I settled on some venison I had in the freezer for the meat. I chopped a 3-ounce venison steak into small quarter-inch cubes, and then marinated it in gochujang chili sauce.