Korean Bibimbap Mixed Rice Bowl

Name: Korean Bibimbap Mixed Rice Bowl
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup quinoa; 1 cup water; 1 pinch salt; Gochujang Vinaigrette:; ¼ cup gochujang (Korean red pepper paste); 2 tablespoons rice wine vinegar; 1 tablespoon sesame oil; 1 tablespoon sugar; 1 teaspoon soy sauce; ¼ cup sunflower oil, divided, or as needed; salt and ground black pepper to taste; 4 cups baby spinach; 2 cups thinly sliced shiitake mushrooms; 1 cup julienne-cut daikon radish; 1 cup julienne-cut carrot; 4 large eggs

Rina Oh Website

Share This Recipe

Bibimbap in Korean means "mixed rice". It is traditionally consumed at home and incorporates fresh garden ingredients. Here there is an updated twist by using quinoa instead of rice! This recipe uses a lot of similar ingredients you find in Korean food which include spinach, carrots, radish, and shiitake mushrooms. They are all tossed in a flavorful vinaigrette of Korean red pepper paste, rice wine vinegar, sesame oil, sugar, soy sauce, and sunflower oil. The bowl is topped with a fried egg to make a complete meal.

Print recipe

Servings: 4

Ready in: 30min PT30M

Ingredients

1 cup quinoa
1 cup water
1 pinch salt
Gochujang Vinaigrette:
¼ cup gochujang (Korean red pepper paste)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon soy sauce
¼ cup sunflower oil, divided, or as needed
salt and ground black pepper to taste
4 cups baby spinach
2 cups thinly sliced shiitake mushrooms
1 cup julienne-cut daikon radish
1 cup julienne-cut carrot
4 large eggs

Directions

Stir quinoa, water, and salt together in a small pot and bring to a boil. Reduce heat low, cover pot with a lid and simmer until water is absorbed, about 10 minutes.
While the quinoa cooks, beat gochujang, rice vinegar, sesame oil, sugar, and soy sauce together in a small bowl with a whisk.
Heat 2 teaspoons sunflower oil in a nonstick skillet over high heat. Saute spinach in hot oil to wilt, 1 to 2 minutes; season with salt and pepper. Remove spinach to a large bowl.
Saute mushrooms, radish, and carrot individually in the skillet, adding oil as needed between batches, about 2 minutes per vegetable. Place sauteed vegetables in the large bowl with the spinach.
Heat two tablespoons oil in the skillet. Fry the eggs until the whites are no longer translucent, about 3 minutes.
Divide quinoa between four bowls; top each with equal portions of the sauteed spinach, mushrooms, radish, and carrot. Lay a fried egg atop each portion.
Serve bowls with the gochujang vinaigrette.

Mealthy tip:

Gochujang is a popular Korean chili paste with a spicy and bold miso-like flavor. It adds remarkable heat and depth to any dish.

Tagged:

Dinner Weeknight Quick And Easy Ready In 30 Lunch Casual Party Date Night Asian Quinoa Vegetarian Korean Gochujang No Meat

Reviews

5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Sarah Gray says:

I couldn't find gochujang or Daikon radishes, but made due with sriracha and red radishes. I also used a soft boiled egg I made in my pressure cooker (recipe on this site). It was a delicious bowl, so glad I tried something new.

Monica Allen says:

Not sure if the type of quinoa makes a difference, but I used white quinoa for this recipe. I couldn't find gochujang, but I found something similar that worked well. It was pretty tasty.

Tiana D. says:

Sometimes I run out of ideas for how to cook quinoa, my favorite sea grass. The vinaigrette that is included in this dish tastes super fresh, I will probably make this for other salads as well. Pretty good weekday lunch!

Greg Jones says:

This was a really good quinoa bowl. The mushrooms and egg were my favorite additions. Next time I will sub out quinoa for noodles. The vinaigrette was also amazing.

Sam Dalton says:

This Korean bibimbap is very traditional and authentic. The vinaigrette was easily one of my favorite parts of this dish. I used quinoa but it also goes good with brown rice.