Thanks @King_Pariah for letting me know that there is such a thing as vegetarian bibimbap. I’ve never made it myself, so I was just going by what I’ve seen in traditional korean restaurants.
@rooeytoo Most people think of kimchi as pickled, fermented cabbage, but there are hundreds of types of Kimchi using all sorts of vegetables. Most, but not all kimchi has some type of fermented seafood as a flavoring agent. Luckily, there is a local company that makes all sorts of pickled things, including sauerkraut at our farmers market and I got some delicious vegan kimchi there last week. I think Whole Foods market also sells a veg brand.
I don’t know how authentic this is, but I’ve found some good stuff in this vegetarian cookbook called Flavors of Korea