Vegetable Quinoa Bibimbap

Michigan has trouble deciding on its weather. Our winters are butt-kicking cold and icy while summers tend to be humid and muggy thanks to our lakes (which are too cold to enjoy before late August). This year, ol’ Michigan must have decided that past summers have not been wet enough as now all of that humidity has condensed into a near constant summer downpour. Thanks, Michigan.

Being stuck indoors does have its upsides — Coffee, good books, and endless opportunities for comfort food. Or bibimbap. That works too.

Some foods are so perfect that after trying them for the first time, you’re just upset that you hadn’t had them sooner. For newcomers to Korean cuisine, dolsot bibimbap is a sizzling bowl of rice topped with vegetables and meat. The ingredients are traditionally placed in a stone bowl that has been baked to become so hot that the residual heat cooks a raw egg right on top. That sunny-side is enough to brighten a gloomy day. A few squirts of gochujang or sriracha mixed with the gooey yolk creates a spicy, creamy sauce that brings each bite together.

Lacking a stone bowl, I prepared each component separately and then assembled everything together. I also used quinoa instead of rice. Not for any health benefits, mind you, but because quinoa takes slightly less time to cook. The quinoa adds a nuttiness that allows it to hold its own against the myriad flavors topping it.  All together, the mix of quinoa, vegetables, and egg makes this a healthy and spicy meal that completely warms the soul.

bibimbap post 2
Vegetable Quinoa Bibimbap
(Serves Two)

½ cup dry red quinoa
1 cup water
1/2 teaspoon salt

Bring water to a boil in a pot. Add quinoa and salt, stir, and bring heat down to low. Cover and let cook for 15-20 minutes.

Sauteed Mushrooms
5 shiitake mushrooms, sliced
5 oyster mushrooms, sliced
1 clove garlic, minced
1 tablespoon Soy sauce

In a dry pan over medium-high heat, add in mushrooms and let cook for about 7 minutes. Add in garlic and soy sauce and let cook for another minute.

Quick Marinated Carrot and Cucumber
1 medium carrot, julienned
1 cucumber, cut in half and sliced into thin half moons
¼ cup rice wine vinegar
2 teaspoons honey

Mix all of the ingredients in a bowl and let sit for 30 minutes.

Braised Kale
4 cups chopped kale
1 cup vegetable stock
1 teaspoon garlic powder
1 tablespoon soy sauce

Bring stock to a boil in a pan. Add kale and garlic powder and let cook until kale is bright green and tender. Stir in soy sauce and set aside.

Sauteed Zucchini and Eggplant
½ zucchini, cut in half and sliced into thin half moons
½ Chinese eggplant, cut in half and sliced into thin half moons
1 clove garlic, minced
1 tablespoon soy sauce
2 teaspoon rice wine vinegar
2 teaspoon vegetable oil

Heat oil in a pan over medium-high heat. Sauté garlic for a minute and then add in zucchini and eggplant. Cook over medium-high heat for about 7 minutes.

To assemble
Serve bibimbap in a large bowl with a fried egg, kimchi, and sriracha. Garnish with scallions, sesame seeds, and a few cilantro leaves.

2 thoughts on “Vegetable Quinoa Bibimbap

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