Bibimbap

Today’s lunch is bibimbap. I eat this whenever I have a lot of little leftovers… enough for a single rice bowl but not enough to set out on the table (my fridge is full of soooo many tiny Tupperware’s lol). This is my favorite way to eat leftovers, even moreso than fried rice.

In the bowl: 1 cup reheated rice, leftover bulgogi, the rest of the zucchini and mushrooms from the other night’s Janchi Guksu, an eggplant banchan I had made earlier in the week, a handful of baby red leaf lettuce, a bit of cabbage and dried radish kimchi and a fried egg to top.

Gochujang sauce: 4 tbsp Gochujang, 2 tbsp rice vinegar, 1 tbsp sugar or honey, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sesame seeds. Store leftover sauce in fridge 🙂