So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Bibimbop
After last week's unsuccessful lunch (enchiladas made with poor corn tortillas), I wanted to redeem myself with something I know would be delicious and satisfying. At the same point, I wanted a bit of detox as I felt a little off from the last few weeks. So a vegetarian bibimbop was a great way to achieve all those points.
Bibimbop is fairly easy to make. You make rice and then cook all the garnishes separately. Then you just throw them all together into one bowl for a cohesive meal. Most of the work is really prepping everything. If you're fast with prep work, this would go really quick for you.
First the eggs. I whisked a bunch of eggs together. Then I pan fried one ladle of eggs at a time in a non-stick pan with some chopped scallions. I cooked the eggs completely through as a thin pancake/crepe. I removed it from the pan then continues cooking the rest until I had no more eggs left. Once cooled enough to handle, I sliced the egg pancakes into strips and set it aside.