Thanksgiving Bibimbap

Thanksgiving Bibimbap

I’ve wanted to make a bibimbap for the longest time, just so I can say the word bibimbap. It sounds like a hip hop dance, but it’s actually a Korean dish of warm rice topped with sauteed veggies, thinly sliced meat or tofu, a fried (or raw) egg and a spicy chili sauce. I decided to get creative with the bibimbap concept, and turn it into a a fun opportunity to use up Thanksgiving leftovers.

My Thanksgiving bibimbap includes some leftover sliced turkey, green beans, sauteed shredded pumpkin, roasted brussel sprouts, chestnuts and a fried egg. It’s finished off with a drizzle of sriracha cranberry sauce, the same one I used in this recipe. You’re welcome to adapt this dish based on your Thanksgiving leftovers, just be sure to keep things simple and not mix too many flavors.

What are some of the fun ways that you repurpose your Thanksgiving leftovers? I’d love to hear! Share them with me in the comments below!

Happy Bi Bim Bopping!

Other Thanksgiving Leftover Ideas:

leftover turkey pot pie
pot pie croquettes (use turkey instead of chicken, flour instead of potato starch, and panko instead of ground nuts)

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9 thoughts on “Thanksgiving Bibimbap

  1. We Love Bimbimbap in our house. I worked for a Korean based company for many years and have adapted lots of thier dishes! Yum….. Now my husband and daughter love them just as much……. Have you ever made chop chai! It is a rice noodle with sautéed vegetables. And of course Korean Barbeque…… The marinade I made is so yummy and the secret ingredient for the beef is actual coke a cola!

  2. this is not bibimbap. this is a bunch of stuff in a bowl. you could have deigned to use maybe one Korean ingredient like gojuchang chili paste, or maybe, you know, PUT IT ALL OVER CRISPY RICE, WHICH IS WHAT BIBIMBAP IS.

    you’ve been “wanting to make bibimbap for a long time?” well you still didn’t.

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