Bibimbap (which translates to “mixed rice”) is a traditional Korean dish of hot, and sometimes crispy rice served in a large bowl and topped with a variety of mixed vegetables, spices, and usually beef and a fried egg. In this recipe, I’ve switched the rice for protein and fiber packed quinoa, and omitted the beef in favor of more nutrient dense vegetables. The quinoa keeps the protein up, while leaving out the beef brings the over all saturated fat content down. Feel free to adapt this recipe and improvise with your favorite vegetables. Bibimbap is the ultimate comfort food bowl perfect for any night of the week!
Ingredients:
- 1 cup cooked quinoa
- 2 cucumbers, thinly sliced
- 2 tablespoons rice wine vinegar
- 3 cups raw shitake mushrooms, sliced
- 2 cups kale, stems removed and roughly chopped
- 1 small handful shredded carrots
- 2 zucchini, spiralized or thinly sliced
- 3 tablespoons sesame oil, divided
- 3 tablespoons soy sauce or tamari, divided
- 2 tablespoons sesame seeds, to serve
- 3 cloves minced garlic
- 2 fried eggs, to serve
- 2 scallions, white and green parts, thinly sliced, to serve
- Salt and pepper, to taste
- Gochujang (or sriracha in a pinch!) to serve
Directions:
- In a small bowl, add the cucumbers and the rice wine vinegar, and a pinch of salt and pepper. Stir together and set aside to quick pickle for at least 15 minutes.
- In a large skillet over medium heat, add 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 1 clove minced garlic. Add the mushrooms, and cook until tender, 4-6 minutes. Transfer to a bowl, and set aside. Continue this process with the kale, and again with the carrots and zucchini in the same pan. Season to taste with salt and pepper.
- To serve, divide the quinoa and vegetables between two bowls, and top each with a fried egg, a sprinkling of scallions, and a side of the quick pickle cucumbers. Serve with gochujang alongside. Enjoy!
