Korean Quinoa Bibimbap
What Started it all:
Quinoa, Garlic, baking soda, pressure cooker
<em>There you have it - a Korean twist on quinoa bibimbap that’s packed with flavor and texture. It’s a delicious and nutritious dish that’s perfect for a satisfying meal.</em>
Ingredients
- Quinoa
- Garlic
- Baking soda
- Pressure cooker
Instructions
- Take the pressure cooker and add the quinoa along with water. Cook it until it's nice and fluffy.
- While the quinoa is cooking, take the garlic and crush it with the back of your knife. Then, finely mince it.
- In a hot pan, add a touch of oil and the minced garlic. Sauté it until it's golden brown and fragrant.
- Once the quinoa is ready, spread it out on a tray to cool down.
- 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.
- Take a handful of the cooked quinoa and shape it into a round, flat patty.
- In a hot pan, cook the quinoa patty until it forms a crispy crust on the bottom.
- In the same pan, sauté some vegetables like carrots, spinach, and bean sprouts. Season them with a pinch of salt.
- Fry an egg sunny-side-up, keeping the yolk runny.
- 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.
- Serve immediately and mix everything together before eating.