When I have little bits and pieces of Korean banchan sitting in my fridge, my favorite way to use them up is to make bibimbap.
I just cook some rice, heat up the leftover side dishes, fry an egg, and bam — easy dinner. Just kidding. I don’t always have Korean side dishes in my fridge, and I’m sure you don’t either.
When I want to make bibimbap, I make all the dishes day of. It’s a bit of a process, but the result is a delicious, nutrition-packed meal with all the quintessential elements that make it so wonderful.
This version uses tofu, but my ground beef bulkogi
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