Korean Bibimbap Mixed Rice Bowl

Image of Rina Oh
Rated 5.0 based on 5 customer reviews
Korean Bibimbap Mixed Rice Bowl
Korean Bibimbap Mixed Rice Bowl

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

  • Vegetables
  • 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

Directions

  1. 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.
  2. Beat gochujang, rice vinegar, sesame oil, sugar, and soy sauce together in a small bowl with a whisk.
  3. 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.
  4. 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.
  5. Heat 2 tablespoons oil in the skillet. Fry eggs until the whites are no longer translucent, about 3 minutes.
  6. 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.
  7. 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.

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Sarah Gray

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.

Image of Monica Allen

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.

Image of Tiana D.

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!

Image of Greg Jones

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.

Image of Sam Dalton

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.