When a friend had a craving for bibimbap some weeks before MCO and asked where we could find a good plant-based one, I told her to come to my place! Bibimbap was one of the first dishes I learned how to make as a vegetarian. Now as a vegan I just omit the fried egg. This time though, I tried something a little different and topped each bowl with a ‘flax egg’ - ground flaxseed left to stand in water for a few minutes. I normally reserve flax eggs for baking, but it still went surprisingly well with rice. Friend gave a thumbs up too. Phew!

The Korean lady who taught me about bibimbap said there were only two fixed essentials: toasted sesame oil, and gochujang (Korean chili bean paste). As long as you have those, you can create bibimbap with rice and any veggies you have. Perhaps your next Korean food fix is literally just a few steps away?