Imagine a vibrant, colorful dish that not only tantalizes your taste buds but also celebrates the fresh bounty of spring in every single bite! This Spring Quinoa Bibimbap is about to revolutionize your meal routine, transforming a simple weeknight dinner into a gourmet experience that's both nutritious and incredibly Instagram-worthy. With its stunning array of crisp asparagus, julienned carrots, and a perfectly runny egg, this Korean-inspired creation is more than just a meal—it's a culinary journey that brings the excitement of Seoul right to your dining table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 bunch asparagus, trimmed and cut
- 1 cup spinach
- 2 carrots, julienned
- 4 eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating. Combine quinoa and water in a medium saucepan, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa cooks, prepare vegetables. Trim asparagus ends and cut into 2-inch diagonal pieces. Julienne carrots into thin matchstick-sized strips. Wash spinach leaves thoroughly.
- Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil and sauté asparagus for 3-4 minutes until bright green and slightly tender. Remove and set aside. Repeat with carrots, cooking for 2-3 minutes until slightly softened.
- In the same skillet, quickly wilt spinach leaves for 1 minute, then remove and set aside. Wipe skillet clean.
- Prepare the bibimbap sauce by mixing soy sauce, remaining sesame oil, and gochujang in a small bowl. Whisk until smooth.
- In a clean skillet, fry eggs sunny-side up, keeping yolks runny. Cook for about 3 minutes until whites are set but yolks remain liquid.
- To assemble, divide cooked quinoa among four serving bowls. Arrange asparagus, carrots, and spinach in sections around the quinoa. Top each bowl with a fried egg.
- Drizzle the prepared sauce over each bowl. Optionally, garnish with sesame seeds or green onions. Serve immediately, instructing diners to mix all ingredients together before eating.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove its natural bitter coating, ensuring a clean, nutty flavor.
- Vegetable Prep is Key: Cut vegetables into uniform sizes for even cooking and a beautiful presentation.
- High Heat, Quick Cooking: Sauté vegetables quickly to maintain their vibrant color and crisp texture.
- Egg Technique: For the perfect sunny-side-up egg, use a non-stick skillet and keep the heat at medium to prevent burning.
- Sauce Magic: The gochujang-based sauce is the flavor bomb—don't be afraid to adjust to your spice preference.
- Mix It Up: Encourage everyone to mix all ingredients just before eating to distribute the sauce and create a perfect flavor blend.
- Fresh is Best: Use the freshest seasonal vegetables for the most authentic and delicious bibimbap experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 18g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 190mg
