Korean Bibimbap Bowl
Rice bowl crowned with whatever vegetables you have.
Ingredients
- 2 cup cooked rice
- 2 cup mixed vegetables
- 2 piece egg
- 2 tbsp gochujang
- 1 tbsp sesame oil
Instructions
- 1
Warm rice in a bowl.
- 2
Arrange cooked vegetables in sections on top.
- 3
Add a fried egg in the middle.
- 4
Serve with gochujang and sesame oil, then mix.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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