Korean Bibimbap Mixed Rice Bowl
- 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
- 4 cups baby spinach
- 2 cups thinly sliced shiitake mushrooms
- 1 cup julienne-cut daikon radish
- 1 cup julienne-cut carrot
- 4 large eggs
- 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.
- 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. Sauté spinach in hot oil to wilt, 1 to 2 minutes; season with salt and pepper. Remove spinach to a large bowl.
- Sauté 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 2 tablespoons oil in the skillet. Fry eggs until the whites are no longer translucent, about 3 minutes.
- Divide quinoa among 4 bowls; top each with equal portions of the sautéed spinach, mushrooms, radish, and carrot. Lay a fried egg onto each portion.
- Serve bowls with the gochujang vinaigrette.
Gochujang is a popular Korean chili paste with a spicy and bold miso-like flavor. It adds remarkable heat and depth to any dish.
What others are saying
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!
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.
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.
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.
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.