Doenjang Eggplant and Quinoa Bibimbap is a delightful Korean-inspired dish that combines the rich, savory flavors of doenjang with the earthy taste of eggplant and the nutty texture of quinoa. The dish features a colorful array of vegetables, creating a visually appealing and nutritious meal. The sesame lime drizzle adds a refreshing citrusy tang that complements the umami notes of the doenjang. This bibimbap is a popular choice for those seeking a wholesome, plant-based option that is both satisfying and flavorful. The combination of textures and flavors makes it a favorite among food enthusiasts looking for a unique twist on traditional Korean cuisine.
Doenjang Eggplant and Quinoa Bibimbap with Sesame Lime Drizzle
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
800 Mg
Sodium
40 Grams
Total Carbohydrate
8 Grams
Dietary Fiber
5 Grams
Sugars
10 Grams
Protein
Directions
Step 1
Cook quinoa according to package instructions and set aside.
Step 2
Slice eggplants and marinate with doenjang and soy sauce for 10 minutes.
Step 3
Heat sesame oil in a pan, add garlic and sauté until fragrant.
Step 4
Add marinated eggplants and cook until soft.
Step 5
Julienne the carrot and sauté with a pinch of salt until tender.
Step 6
Blanch spinach in boiling water for 30 seconds and drain.
Step 7
Prepare sesame lime drizzle by mixing juice of lime with sesame oil.
Step 8
Arrange quinoa in bowls, top with eggplant, vegetables, and kimchi.
Step 9
Drizzle with sesame lime sauce before serving.
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