I grew the bean sprouts indoors from mung beans (harvested today), sauteed them in a bit of evoo. I had made the smashed cucumber salad and pickled carrots & radish a few days ago. The steak & salmon were from a friend's cookout. I bought eggs on sale yesterday (w/ addt'l $1 off coupon = $4.99/30 large eggs). Everything was on a bed of leftover jasmine brown rice, seasoned with liquid from the cucumber salad. (I wasn't in the mood for a spicy sauce, so left it out.) This was delish. So, if you have some leftover rice, veg & protein, consider using them to make bibimbap for dinner, lunch, or even breakfast!
Edit: I have to include a recipe to make the mod-bot happy, or else this post will be removed. I didn't use a recipe for this, since it's just leftovers thrown together, but I did pan-fry the egg & bean sprouts, so…
– Step 1: Reheat leftover rice, protein, and veg in whichever way works best for you (e.g. microwave, steamer, etc.).
– Step 2: Cook any raw ingredients in whichever way you like.
– Step 3: Take ingredients meant to be eaten chilled out of the fridge.
– Step 4: Plate the ingredients for bibimbap. In a bowl large enough to accommodate all of the ingredients, place the rice on the bottom, then put the other ingredients into their own sections along the bowl's circumference, with the fried egg in the center. Top with a spicy bibimbap sauce or another sauce of your choice (or no sauce at all).
by lovespuffins
2 Comments
Looks tasty! It’s been far too long since I had bibimbap.
I grow mung bean sprouts!!
I follow a banchan recipe and boil for three minutes then drain and squeeze and mix with minced garlic, toasted sesame oil and soy sauce it’s SO GOOD
For bibimbap i totally use whatever is around i make my own kimchi so that’s always involved and some sauteed mushrooms and or carrot banchan. I don’t eat meat and do pan fried tofu instead