It’s been so sweltering hot in NYC lately. I just can’t bear to cook anything over a hot stove top. Hmm… I look in my fridge and see that I have carrots, leftover Oi Sangche, romaine, and avocado. And I always have my go-to Korean hot chili pepper paste, Gochujang, in the pantry. Same goes for cooked rice in my rice cooker – a reason you should really think about investing in one if you don’t have one. Perfect for a simple Bibimbap.
I’m not a fan of complicated recipes with a list of 20 ingredients I’ve never heard of or will never use again. It’s a fun read, but not really practical in execution. I try to make my cooking as simple as possible so that I am more likely to cook – instead of just thinking that I should. No-cook bibimbap is a perfect example. Not only is it easy, it’s healthy. AND I am using up ingredients that may go bad in a few days. Simple and economical, it’s my kind of dish.