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Since my wife has gone to take care of our grandson, I’m living alone for now—but I still have to eat, so today I made a big batch of bibimbap. With this amount, I think I can have one hearty bowl a day for about five days. Today I added an ingredient I don’t usually include, and the flavor was absolutely amazing. Walnuts.

 

My bibimbap recipe has been the same until now: two bowls of rice mixed with quinoa, two handfuls of Samyook chrysanthemum greens (these are wild greens that grow behind our backyard—I picked them myself, boiled them, and froze them), a generous amount of finely chopped cabbage, two large carrots finely diced, and one spoonful of doenjang mixed evenly throughout. Then I add finely chopped pork seasoned with salt and pepper and cooked in the toaster oven. Finally, I crush some walnuts, season them lightly with soy sauce, and mix everything together. That’s how you get the most delicious, truly heavenly bibimbap in the world.