Bibimbap is a Korean dish of rice mixed with meat and vegetables, often served with a fried egg and kimchi. In my recipe, I’m substituting protein rich quinoa for the rice and veggie ground round for the meat. The addition of wild mushrooms adds an earthy taste while the crisp pickled vegetables add a satisfying texture. A delicious and healthy meal!
- 1/2 english cucumber sliced very thin
- 2 carrots sliced very thin
- 1/3 cup rice vinegar
- 1.5 cups quinoa any variety - white, red, black or a combination
- 2.5 cups water or vegetable broth
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 cups wild mushrooms (enoki, oyster, shitake) sliced
- 4 cups spinach
- 3 cups Yves veggie ground round (or similar)
- 4+ tbsp soy sauce
- 1 tsp red pepper flakes
- 2 tbsp sesame oil
- 4 eggs
- 4+ tbsp kimchi
- 4 tsp sesame seeds
- 4 tbsp scallions, sliced
- salt and pepper to taste
- Add carrots and cucumbers to a small bowl, cover with rice vinegar and set aside.
- In a medium sauce pan bring water (or stock) to a bowl, add quinoa, reduce heat to simmer and cover. Cook until all water is absorbed, approximately 20 minutes.
- While quinoa is cooking, heat olive oil in a large pan and add mushrooms, veggie ground round, red pepper flakes and garlic. When the mushrooms are almost cooked through add the spinach and cook until wilted. Stir in soy sauce, sesame oil, salt and pepper to taste.
- Fry the eggs sunny side up in a little olive oil and cook until whites are set but yolks are soft.
- Divide quinoa between four bowls. Top each with mushroom and veggie ground mix, a fried egg, kimchi, cucumbers and carrots.
- Garnish with sesame seeds and scallions.