Bibimbap, the flavorful and vibrant Korean rice bowl meal, gets its alluring sweet-and-sour flavor from a sauce called gochujang. The vinegary, mildly spicy sauce can now be found on many grocery store shelves, where it is positioned to become the new hot-sauce darling. (Look out, Sriracha!) (Note: If your market does not yet carry gochujang, you can make a tasty substitute by combing 2 tablespoons hoisin sauce, 1 1/2 teaspoons Asian chili garlic paste and 1 1/2 teaspoons rice vinegar.) To make bibimbap, you don’t need a lot of time — but you do need lots of small bowls! It is beautifully served as a composition of the separate ingredients, which are balanced to lend an assortment of flavors and textures, from grassy to sweet and chewy to crisp. The runny yolk on top, when pierced, serves as a rich sauce that unites the entire dish. Bibimbap is healthful, satisfying and beautiful — a triple dinner winner. Easy Weeknight Bibimbap Makes 4 servings We used quick-cooking brown ric