Love me a mighty bowl of Bibimbap! A flaxseed ‘egg’ in the middle is turning out to be a must-have with my version, and getting the hang of making kimchi to add to the mix makes this meal so magical it almost levitates. The tofu is a successful experiment of breading with okara, the leftover soy pulp from the soymilk-making habit I’ve picked up since quarantine days. I can’t believe how much I enjoy making food from scratch now. My 20s self would have never seen this coming! From staying up until 1am in the kitchen after my 9-6, to now doing it as part of my job, it’s become such a rewarding hobby and I hope everyone can find as much joy in it - and time for it! - as I have.