Burrito bowls are the perfect food. Sure, you could argue they’re not as good as actual burritos but you would be wrong. And you would be wrong because I think the bowl is a superior format and you have to agree with me. Not really, but for the purposes of this post, it would help if you did. Now, I’m sure a handful (all) of you haven’t given the whole tortilla vs. bowl faceoff much thought. Well, lucky for you I have. Boy, do I have some opinions, and yes, I will be sharing them with you. If you ever considered lapsing into a coma, now would be the time. Don’t worry there is a skip to the recipe button below if you’re in it purely for the Mushroom Tinga Burrito Bowl and not the bizarre ramblings of a food-obsessed 30-something. You do you.

Okay, so before we launch into today’s Kidney Bean Bibimbap I have one very important and painfully obvious disclaimer to get out of the way: I am not Korean and I have never been to Korea. I’m sure I didn’t really need to clarify that; the last name Keefe and my general whiteness probably did that for me. But I think it is appropriate to acknowledge from the outset that I am far from an expert. In fact, I didn’t know the name of a single Korean dish until I hit my early twenties. Yes, I was less than worldly.