When I cook bibimbap at home, I like to double the recipe. That is because I can use the same ingredients to make Gimbap or Onigirazu. Using one recipe and serving it 3 ways allows me to present the same foods to Mr. Chau without worrying that the meals are too repetitive. That’s because each presentation is slightly different.
I love looking at bento boxes on Pinterest and Instagram. Photos of delicious and creative bento always make me want to create my own. So during my chemo days, I decided to give it a try and made this simple Korean bibimbap bento box. Surprisingly it turned out to be one of Mr. Chau’s favourite dishes!
If you’re not familiar with bibmibap, it’s a Korean rice bowl dish where steamed rice is topped with various sautéed and seasoned vegetables and/or protein. Usually, hot pepper paste or hot sauce is added, but you can omit this if you don’t like spicy food. Before you eat, you’re supposed to mix all everything together. So every bite will have a little bit of everything. Yum!
Hubby and I usually eat more meat at home. So recently I’ve been trying to get more fish into our diet. While salmon is usually my go-to fish for cooking at home, I’m exploring others that are affordable and easy to make. After trying different recipes, this one which uses basa fillets made it to the top of my list. This basa fillet recipe is delicious, quick to make, and the ingredients are likely all in your pantry!
Hey there, I’m Jan, a food and travel enthusiast based in Burnaby, BC. I enjoy cooking because I believe food brings people together. Plus, I think the best way to experience different cultures is through the belly! Here you’ll find easy to make and hubby approved recipes, with a side of my travel and dine out adventures.