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.

Ann Taylor Pittman
Recipe by Cooking Light September 2016

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Credit: Jennifer Causey

Recipe Summary

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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