I’ve been craving Korean food lately, and I had some vegetables I needed to use up, so I made bibimbap! I kept it vegetarian this time, with brown rice topped with a variety of stir-fried veggies and a perfect sunny side-up egg. I whipped up some slivered shallot and sweet peppers in black sesame oil, garlic broccolini, ginger carrots, and green beans sautéed with loads of fresh garlic, ginger, and gochuchang hot sauce. It was super satisfying, simple to make, and made a great breakfast the next day, too. I only wish I had some kimchi to go with it.