Roast pork, baby kale kimchi and broccoli stalk bibimbap

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This dish is all about leftovers. And kimchi. Oh kimchi, oh spicy stinky sharp funky kimchi – I love you.

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Bibimbap means mixed rice in Korean. It’s a whatever you’ve got hanging round type dish. Like bubble and squeak or hash. Veg crunch works. Pickly kimchi has to happen. Sweet, hot, smoky gochujang is a must. Egg yolk for richness wouldn’t hurt. Then you mash the whole thing together into one big spicy ricey comforting mess.

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My mum used to do fried courgettes and beansprouts and stuff. I went for leftover roast pork, crispy crackling, broccoli stalk (nicer than the florets in my view) and baby kale out of a salad pack microwaved in some leftover kimchi juice. I finished with gochujang and kimchi apple sauce. Let the bibim-ing begin!

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Ingredients: sticky rice, roast pork, broccoli stalk, baby kale, kimchi juice, apple sauce