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.

Recipe by Cooking Light September 2016

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Credit: Jennifer Causey

Recipe Summary test

active:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

472 calories; fat 19.5g; saturated fat 5.8g; mono fat 8.7g; poly fat 3.1g; protein 32g; carbohydrates 42g; fiber 6g; cholesterol 241mg; iron 6mg; sodium 670mg; calcium 106mg; sugars 10g; added sugar 3g.
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