Bison and Kimchi Bibimbap with Steamed Short-Grain Rice

Rinse the sushi rice under cold water until the water runs clear. Cook in a rice cooker or covered pot with 1.25 cups of water until fluffy.

Heat a heavy-bottomed skillet over medium-high heat. Add the ground bison and brown thoroughly, breaking it apart into crumbles. Once browned, add the minced fresh ginger and half of the chopped scallions.

Stir in the gochujang sauce and a splash of water to create a light glaze on the meat, coating it evenly.

In a separate small non-stick pan, quickly sear the kimchi until it is slightly charred and aromatic.

To assemble: place a generous portion of steaming hot rice in a bowl. Top with the glazed bison, a pile of seared kimchi, and the remaining fresh scallions.

Drizzle the sesame oil over the top to finish. Serve immediately while the rice is steaming and the meat is savory and hot.