Leftover Magic! Irresistible Summer Bibimbap with Anything
Quick and Delicious Summer Bibimbap Using Fridge Scraps
I’ve kept my hair very short for over 10 years, so I go through shampoo incredibly slowly. On days like today, after a fresh haircut, half a pump is more than enough. Even these days, when I can’t visit the salon for months, one pump suffices to wash my hair thoroughly. However, using more shampoo than usual makes me feel a little guilty and a bit sorry for the planet.
Am I an environmentalist, you ask? Anyone who knows me, knowing that I often buy ingredients for cooking only to have them spoil before I can eat them, would surely scoff at the idea!
But today, I’ve prepared a dish that allows me to feel a little more confident about my impact on the Earth. It’s a summer bibimbap that utilizes leftover stir-fried garlic scapes, braised burdock root, and fresh leafy greens abundant from the garden. With two fried eggs and a couple of slices of my homemade soy-braised beef, it’s perfect for ‘clearing out leftovers’! Enjoying even the remaining food deliciously makes it a meal that satisfies both me and the planet.
Perhaps, when my mother feels apologetic towards children in Africa, my efforts to eat everything without waste can offer some small comfort? In any case, I’m enjoying this bibimbap that tastes wonderful no matter how it’s made.
(Note: For detailed recipes of braised burdock root, stir-fried garlic scapes, and soy-braised beef, please refer to the Raenta blog or Raenta Chef. For the stir-fried garlic scapes recipe, see ID 6961026.)
Main Ingredients
- 10 fresh leafy greens (like lettuce or perilla leaves)
- 2 large spoonfuls of stir-fried garlic scapes
- 1 large spoonful of braised burdock root
- 2-3 slices of soy-braised beef
- 2 fried eggs, cooked to your preference
- 1 teaspoon sesame oil
Spicy Gochujang Sauce
- 2 tablespoons store-bought spicy gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- 2 teaspoons sugar
- 1 teaspoon cooking wine (cheongju or mirin)
- 2 tablespoons store-bought spicy gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- 2 teaspoons sugar
- 1 teaspoon cooking wine (cheongju or mirin)
Cooking Instructions
Step 1
Start by placing a generous serving of warm cooked rice into a large bowl. Add the pre-prepared stir-fried garlic scapes and braised burdock root, chopped into bite-sized pieces. Mixing these with the rice now will allow the flavors to meld beautifully.
Step 2
Wash your leafy greens thoroughly and chop them into easy-to-eat pieces. Adding plenty of perilla leaves, in particular, will infuse the bibimbap with a wonderful aroma. Arrange the chopped greens attractively over the rice.
Step 3
It’s time to prepare the fried eggs. Lightly oil a pan and crack in your eggs. Fry them to your desired doneness, whether that’s sunny-side up with a runny yolk or fully cooked. The rich yolk will add a luxurious element to the bibimbap.
Step 4
Now, let’s assemble the masterpiece! Place the fried eggs and the thinly sliced soy-braised beef on top of the rice and greens. Finally, drizzle with 1 teaspoon of sesame oil and add 1 teaspoon of the special spicy gochujang sauce. Mix everything together well with a spoon or chopsticks and enjoy the harmonious blend of flavors from all the ingredients!
