Bibimbap

There’s two kinds of people. Those that love leftovers and those that barely tolerate them. I’m the latter. Bibimbap is one way I can get behind them. It’s an especially clever way to use up smaller amount of veggies. Not enough spinach for a side of its own? Have a few mushrooms to use before they go bad? BOOM. Bibimbap got you. Saute ’em up, put over rice, add a fried egg and this Bibimbap sauce, courtesy of My Korean Kitchen. Done. Easy weeknight meal that also cleans out the fridge. Paired with a playlist that you’ll bop-bap along to.

BIBIMBAP

Sauce
2 tablespoon gochujang
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon sesame seeds
1 teaspoon rice vinegar
1 clove garlic, minced 

• Mix all sauce ingredients together and set side.
• Cook your rice.
• Saute the vegetables you have on hand. Feel free to add meat if you’d like. I used spinach, mushrooms, tofu, carrots and green onion.
• Place cooked rice in a bowl. Top with vegetables and meat, if using.
• Fry up an egg and place on top of vegetables/meat.
• Drizzle sauce on the top.