I’m almost finished preparing my bibimbap—only the pork remains to be added. I started with a special cooked rice made from jasmine rice, quinoa, and black beans in roughly equal proportions. I first mixed the rice with our garden‑grown Samyook chrysanthemum greens and our neighbor’s garden‑grown Chinese vegetables, using Korean soybean paste as the base seasoning. Then I added chicken mushrooms that had been marinated in soy sauce. Bibimbap already tastes yummy.

Next, I’ll cook the pork in the electric oven and fold it into the bibimbap. With all of that together, it becomes my gourmet bibimbap, and when I eat one bowl a day, it will last me about a week.