Bibimbop is a Korean dish that means "mixed rice." For this version, we took a hearty grain like quinoa and served it with crunchy vegetables and a fried egg. Jalapeño seeds add heat to the spicy-sweet beef mixture; remove the seeds and membranes before mincing for sensitive palates. Let the family build their own bowls, so this way, everyone's happy.
1 1/2 cups water
1 cup uncooked quinoa, rinsed and drained
1/4 teaspoon kosher salt
1/2 cup rice vinegar
1 large carrot, cut into 3-in. julienne strips
1 cup thinly vertically sliced red onion
4 radishes, very thinly sliced
1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans)
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon olive oil, divided
6 garlic cloves, minced
1 medium jalapeño, minced
12 ounces 90% lean ground sirloin
1 tablespoon light brown sugar
4 large eggs
Est. added sugars 3g
How to Make It
Bring 1 1/2 cups water and quinoa to a boil in a small saucepan. Cover, reduce heat, and simmer for 12 minutes. Fluff quinoa with a fork. Stir in salt.
Bring rice vinegar to a boil in a small saucepan. Add carrot; cook 1 minute. Remove from heat; stir in onion and radishes. Cover; let stand 10 minutes. Drain.
Heat beans according to package directions. Combine beans, 1 1/2 teaspoons soy sauce, and 1 teaspoon oil in a bowl, and toss to coat.
Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add beef; cook 5 minutes, stirring to crumble. Stir in remaining 2 1/2 tablespoons soy sauce and sugar; cook 1 minute. Place beef mixture in a bowl.
Return pan to medium-high heat. Crack eggs into pan; cook 2 minutes. Cover and cook 1 1/2 minutes. Spoon 2/3 cup quinoa into each of 4 bowls; top each with 1/3 cup beef mixture, 1/2 cup carrot mixture, 1/4 cup beans, and 1 egg.
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