Vegetarian Bibimbap with Crispy Fried Egg &
COOKING IS SIMPLE!
Ingredients
- SAUCE:
- 1/4 cup tahini
- 2 tablespoons water
- 1 tablespoon Gochujang
- 1 tablespoon soy sauce
- BIBIMBAP:
- 5 cups lightly packed chopped kale
- 1/8 teaspoon salt
- 3 tablespoons olive oil, divided
- 7 cups hot, cooked Korean BBQ Quinoa Blend
- 4 large eggs
- 1 cup matchstick cut carrots
- 1 cup halved, thinly sliced seedless cucumber
- 4 thinly sliced radishes
- 2 teaspoons toasted sesame seeds
Cookware
instructions
- To prepare sauce, combine the first four ingredients in a small bowl; thin with additional water if desired, set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat: add kale and 1/8 teaspoon salt, saute until wilted, about 2 minutes. Transfer to a large bowl; add hot Korean BBQ Qunioa Blend and stir to combine. Keep warm.
- Heat remaining 2 tablespoons oil in pan over medium-high heat. Add eggs and cook until the edges are browned, about 3 minutes. Transfer to a plate with a spatula.
- To assemble, top Korean BBQ Quinoa mixture (about 2 cups per serving) with egg, carrots, cucumbers, radishes, and sesame seeds. Drizzle with reserved sauce.
Yield: 4 servings
Serving size: about 2 cups quinoa mixture + toppings and 2 tablespoons sauce
Prep and Cook Time (with ingredients pre-prepped as listed): under 20 minutes