This Korean bowl is a delightful mix of sesame and garlic-infused vegetables, a runny egg, and grain in a sweet and spicy sauce. Here, we’ve replaced the usual rice for quinoa for an added protein punch for this vegetarian take on the dish.
Yield: 2 servings
Active Time: 25 minutes
Total Time: 30 minutes
4 cloves garlic, minced
2 carrots, peeled and julienned
4 large handfuls spinach
1 cup bean sprouts
3/4 cups shitake mushrooms, sliced
1 zucchini, sliced
2 cups cooked quinoa
2 sunny-side-up eggs
Gochujang, or Korean hot pepper paste*
Heat a frying pan or skillet to medium-high heat and place in a dollop of sesame oil and garlic.
Working in separate batches, one vegetable at a time, quickly stir-fry carrots, spinach, bean sprouts, mushrooms, and zucchini, removing each from the pan to a separate plate after done cooking and adding more sesame oil and garlic to the pan as necessary. Season with salt as needed.
Divide cooked quinoa between two bowls and arrange vegetables on top in a circular fashion.
Top with fried egg and season with sesame seeds. Stir in hot pepper paste to serve.
*This traditional sauce can be found in a wide array of Korean and other Asian supermarkets. It is often also called Bibimbap Sauce.
Photo credit: Paul Delmont
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