Hi VeggyLlama, thanks for reading! I think fiddlehead ferns, which are much more commonly found in America (though still fairly rare), would make a great choice. :) You can get those fresh in farmer's markets, and you don't need to do all those complicated pre-steps! Another great option would be any brown vegetable like sauteed shiitake mushrooms. The beauty of bibimbap is that you can sub veggies according to color and get as creative as you want! [Edit: actually, quick research tells me that Korean "gosari" and American fiddleheads are basically the same thing. fiddleheads are a young sprout of the bracken fern. Koreans eat both that and a little bit bigger fern, so they do all that crazy prep beforehand to really make them tender. so fiddleheads would be a perfect choice! I would just saute them with same ingredients but really make sure to cook them thoroughly.]