For this week in Treating the Temple, I tried out My Korean Kitchen’s Bibimbap. This is a great meal because you don’t have to be a master chef to pull it together. Additionally, this is great to make as the week progresses and you’re wondering what to do with leftover vegetables. My Korean Kitchen uses spinach, bean sprouts, shiitake mushroom, and carrots, but you can use any combination of vegetables you happen to have on hand. Also, don’t let the bibimbap sauce intimidate you. I used kimchi sauce to keep the prep time to the bare minimum. Be sure to keep an eye on how much rice you add in and load on the veggies!