When my children were young, they thought that the daikon namul (sweet and sour flavour) in bibimbap was too sour, so I came up with this one. They still love bibimbap with both this namul and sweet and sour namul.
The trick is cooking the daikon radish. The amount of water that daikon radishes release differs, so be careful not to burn it. To cook it so that it's soft, add some water midway through cooking, place a lid on top and steam it. Crispy daikon radish is also delicious.