Bibimbap can be various kinds of bibimbap depending on the ingredients. Vegetables commonly used in bibimbap include  cucumber, courgette, radish, mushrooms, and gim, as well as spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so adjacent colors complement each other. In the South The Bibimbap meal includes meat, rice, sesame oil, vegetables, as well as gochujang which are presented as a single dish and eaten with chopsticks and spoons. Furthermore, the ingredients have low calorie content, hence offer a healthy diet. The combination of vegetables, rice, fermented sauces and meat provides adequate fiber, carbohydrates and protein content. By harmonizing together various ingredients, bibimbap emerges as a unique meal that symbolizes the harmony and balance in the Korean culture.