If you’re anything like me these days, you save every last bit of leftovers. Even if it’s just half a serving of steamed broccoli, it goes into a storage container. At the end of the week, I often dump all of these odds and ends into a skillet to make a patchwork pasta sauce. If I’m feeling slightly more adventurous, I’ll pull out a cast-iron skillet and make the Korean rice dish bibimbap.
Bibimbap is a fantastic way to reheat and transform leftovers. Cooked rice gets piled into a thick layer in the bottom of a hot, sesame oil-slicked skillet. Toppings (aka leftovers) are then added, along with a bit of protein (I like chicken quickly marinated in gochujang, the Korean hot chile and soybean paste). Cover the skillet and place over medium heat for a few minutes; the rice will crisp while the toppings heat through. Stir it all together at the table and serve straight from the skillet.
I’ve written the recipe below to work with leftovers, but you can squeeze in a few freshly-cooked vegetables if you prefer.
Leftovers Bibimbap
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