Korean Quinoa Bibimbap

Korean Quinoa Bibimbap
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What Started it all:
Quinoa, Garlic, baking soda, pressure cooker


  • Quinoa
  • Garlic
  • Baking soda
  • Pressure cooker


  1. Take the pressure cooker and add the quinoa along with water. Cook it until it's nice and fluffy.
  2. While the quinoa is cooking, take the garlic and crush it with the back of your knife. Then, finely mince it.
  3. In a hot pan, add a touch of oil and the minced garlic. Sauté it until it's golden brown and fragrant.
  4. Once the quinoa is ready, spread it out on a tray to cool down.
  5. Now, let's prepare the bibimbap sauce. In a bowl, mix together soy sauce, sesame oil, gochujang, and a bit of sugar. Adjust the seasoning to your liking.
  6. Take a handful of the cooked quinoa and shape it into a round, flat patty.
  7. In a hot pan, cook the quinoa patty until it forms a crispy crust on the bottom.
  8. In the same pan, sauté some vegetables like carrots, spinach, and bean sprouts. Season them with a pinch of salt.
  9. Fry an egg sunny-side-up, keeping the yolk runny.
  10. To assemble, place the quinoa patty in a bowl, arrange the sautéed vegetables around it, and top it with the fried egg. Drizzle the bibimbap sauce over the top.
  11. Serve immediately and mix everything together before eating.

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