We all eat, right?
It’s an overcast, chilly Sunday in upstate New York. I need something tasty and filling and quick. This almost-bibimbop (no banchan) is fast and yummy.
Serves 2
Ingredients:
- 2 cups leftover rice, steamed warm
- vegetables for sauteeing. I used one pan, medium heat, about 2 T. neutral oil, and just added in the thinly sliced veggies as I went: a half onion (cooked til soft before adding in the others), one celery stalk, one carrot, a thumb-sized piece of ginger, one big stalk of broccoli, a handful each of frozen corn and peas. Cook til the veggies are as tender as you wish, and lightly salt
- 2 fried eggs, done to your liking
- kimchi
- gochujang sauce
- extras: you might like some toasted seaweed or furikake (a finely crumbled, salty mix of seaweed, sesame seeds and other tasty bits) with this
Assembly:
Scoop rice into your bowl. Veggies on next. Fried egg on top. Kimchee on the side. A dollop of gochujang. Stir. Eat. Sigh.