brown rice bibimbap

Over the last couple of weeks, I've been eating this brown rice bibimbap at least twice a week. It's loaded with fibre and vegetables and can be thrown together in no time (if you do a bit of prep work). I use Korean short grain brown rice which has the perfect texture. I make the toppings at the beginning of the week so that I have them ready come dinnertime. From left: shredded carrots sauteed with soy sauce, spinach with sesame oil, mushrooms with garlic, Korean zucchini with onions.

Sometimes I'll throw in slices of pan-fried firm tofu, but this time, as a treat, I added some marinated pork. Finish it off with a dollop of gochujang and a perfectly fried egg. 

 Mix it all up and you're ready to eat.