One of the tricks I know is to up the amount (TO TASTE, NOT overseason) of salt, teelseed oil (麻油), garlic or kimchi. If you like GoChuJang, throw it in.

Or, Fry some garlic till crispy with 1 1/2 tablespoon of oil, stir in some salt into the oil to season and pour on your rice.

This post has been edited by moonsatelite: Jul 7 2019, 04:26 PM

Definitely works on bibimbap, also I recommend not putting too much as it is OIL.

Edit: No way to explain if you still don't know what this is after looking at the photo.

This post has been edited by moonsatelite: Jul 7 2019, 04:34 PM