Bibimbap is a traditional Korean dish and translates to ‘mixed rice’. This traditional dish can be enjoyed any time of day. Traditionally using stir-fried beef or chicken but in this case packed with green vegetables instead the bowl of jasmine rice and tri colour quinoa and topped off with an oozy fried egg and a kick of chilli sauce.
The combination of flavours is a match made in heaven and will give you lasting energy to power through the day. Don’t forget to top it up with the egg. It adds a creamy richness that binds everything together.
1.Rinse rice and quinoa in a sieve under cold water until water runs clear; drain well. Place in a medium saucepan with the water; bring to the boil. Reduce heat to low; simmer, covered, for 10 minutes or until water is almost all absorbed. Remove pan from heat; stand, covered, for 10 minutes.
2.Meanwhile, combine sesame oil, soy sauce and garlic in a small bowl. Halve broccolini crossways, then halve thick stems lengthways; place in a bowl. Shell edamame; place in another bowl with zucchini. Divide sauce mixture between bowls; toss to combine.
3.Heat a wok over high heat. Stir-fry broccolini for 1 minute or until bright green; remove from wok. Stir-fry zucchini and edamame for 30 seconds or until beginning to soften and edamame are heated through; remove from wok.
4.Make chilli dressing.Whisk ingredients in a small bowl until combined.
5.Heat sunflower oil in wok over high heat; fry eggs,
one at a time, for 1 minute or until edges are crisp and
whites just set.
6.Spoon rice mixture among bowls. Top with piles of vegetables, fried eggs, sprouts and green onion. Drizzle with dressing; sprinkle with nori and sesame seeds.
Gochujang is a Korean chilli sauce available from Asian food stores. If unavailable, use sriracha, available from supermarkets.
Do-ahead Dressing can be made 2 days ahead.
Note
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