Koreans are such a healthy bunch that you can’t exactly have an authentic meal without being served heaps of vegetables. They like greens so much that they even wrap their fatty barbecue in it. Obviously, this vegetable obsession has done them tons of good—kids with boosted brains driving economic growth, (augmented) women with godly skin and skinny nerds that whoop Americans in a famous space game they invented.

When it comes to their rice, it’s hardly any different. While most Asian countries have oil-bathed fried rice as their staple, Koreans have their non-fried mixed Rice, bibimbap.

While I wouldn’t dare call bibimbap better than its greasy cousins like Yang Chow, I’d definitely say it’s more refreshing. While Chinese fried rice versions try to go Ming Dynasty with powerful flavors like salted fish or Chinese chorizo in a mountain of fried grains on top of that hulking oval platter (large size, please!), Korean Bibimbap chooses to paint visions of farmlands, sunrises and humble beginnings with simple greens and subtle flavors.

But if you’re like most Filipinos who’re looking to add more flavor and “sauce,” you can triple the fun (and cholesterol) by multiplying that yellow globe by three. Otherwise, leave this dish alone and enjoy.