Uhhhhh long story 😅

Presumably so that they can use that side for prep without worrying about it being hot. However OP should check that the bottom rim of those plates and bowls is fully glazed, otherwise they'll end up scratching the glass surface.

I think the key factor in bibimbap is the crunchy rice bottom.

I used the Korean BBQ flavor Beyond Meat Steak Tips!

My girlfriend has been vegan since she was very young, and I went vegetarian (working on cutting dairy and eggs out) about a month and a half ago. I don't usually go for imitation meat, but I've been having meat cravings so decided to give them a shot and they turned out to be shockingly similar in taste/texture to the real deal. Highly recommend trying some if your local supermarket stocks any.

I fried it up until crispy with some garlic, jalapenos, and homemade gochujang sauce to add a little more flavor. Turned out pretty well :)