Korean Bibimbap
A fun twist on the classic Korean dish! This summertime bibimbap is bright and bold, and packed with nutritionally dense foods such as quinoa, fava beans, edamame, mung bean sprouts and spinach! Topped with a delicious Korean chili paste dressing, this dish promises great flavor in every bite. We know you’re going to love this wholly nourishing bowl of tasty goodness!
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INGREDIENTS
- 1/2 cup edamame
- 1 cup quinoa
- 2 green onions
- 2 teaspoons sesame seeds
- 1/2 pound asparagus
- 2 cups spinach
- 1 cup fava beans
- 1 cup mung bean sprouts
- 2 cups shredded carrots
- 2 tablespoons guchujang chili paste
- 2 tablespoons rice vinegar**
- 2 teaspoons tamari**
- 2 teaspoons sesame oil**
- **sauce mix
- *not included
- 2 cups water*
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INSTRUCTIONS
Prep: Wash and dry the produce. Roughly chop the spinach. Cut off the bottom inch of the woody parts of the asparagus; discard. Chop the rest of the asparagus spears into 1 inch pieces. Thinly slice the green onions and discard bulbs. Rinse the quinoa over a fine mesh strainer.
Add quinoa and 2 cups water to a small pot. Bring to a boil, reduce heat to low, then cover and simmer until quinoa is cooked through, about 15 minutes. Remove from heat, fluff with fork and set aside.
To blanch the asparagus, bring a large pot of water to a rolling boil. Add the asparagus pieces, and cook for 3 minutes. Remove the asparagus with a slotted spoon into a bowl and run under cold water to stop the cooking, about 30 seconds.
To make the dressing, whisk together the sauce mix of rice vinegar, tamari, and sesame oil in a small bowl. Add the gochujang chili paste and whisk until a smooth consistency is formed, about 1 minute.
To serve, assemble each bowl with quinoa, spinach, fava beans, asparagus, edamame, green onions, carrots, and mung bean sprouts. Top with sesame seeds and gochujang sauce. Enjoy!
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