Doenjang Spinach Quinoa Bibimbap is a delightful fusion of Korean flavors and modern superfoods. This wholesome dish features quinoa as a base, offering a nutty, slightly earthy taste that complements the traditional doenjang, a fermented soybean paste known for its umami richness. Spinach adds freshness and nutrients, while a medley of vegetables like carrots, zucchini, and mushrooms provide texture and color. Topped with a perfectly cooked egg and a dollop of spicy gochujang, each bite offers a harmonious blend of savory, sweet, and spicy notes. Loved for its versatility and health benefits, this bibimbap is a perfect meal for those seeking a nutritious and satisfying dish.
Doenjang Spinach Quinoa Bowl
0 out of 5 stars (based on 0 reviews)
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
3 Grams
Saturated Fat
186 Mg
Cholesterol
700 Mg
Sodium
40 Grams
Total Carbohydrates
6 Grams
Dietary Fiber
18 Grams
Protein
Directions
Step 1
Rinse the quinoa under cold water and cook it according to package instructions. Set aside.
Step 2
Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water.
Step 3
Julienne the carrot and zucchini.
Step 4
Slice the mushrooms thinly.
Step 5
Heat a tablespoon of sesame oil in a pan. Sauté the garlic until fragrant, then add the mushrooms, carrot, and zucchini. Cook for 5 minutes.
Step 6
Add the blanched spinach and doenjang to the pan. Stir well and cook for another 2 minutes.
Step 7
Fry the eggs sunny side up in a separate pan.
Step 8
Assemble the bibimbap by placing quinoa in bowls, topping with the vegetable mixture, a fried egg, and a spoonful of gochujang. Serve immediately.
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