The Gochujang Radish Quinoa Bowl is a delightful fusion of Korean flavors with a modern twist. This dish showcases the spicy, savory kick of gochujang, a staple in Korean cuisine, perfectly balanced with the crisp and peppery nature of radishes. Quinoa serves as a nutritious base, offering a nutty flavor and a protein-packed alternative to traditional rice. The combination of fresh vegetables, aromatic herbs, and tangy sauces makes this dish a favorite for those seeking a wholesome yet flavorful meal. It’s loved for its vibrant colors, satisfying texture, and the perfect harmony of spicy, tangy, and sweet notes, making it a must-try for both quinoa enthusiasts and Korean food lovers.
Gochujang Radish 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
- Quinoa – 1 Cups
- Radish – 2 Cups
- Gochujang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tsp
- Garlic – 2 Cloves
- Ginger – 1 Tsp
- Carrot – 1 Cups
- Green Onion – 2 Piece
- Lime – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
540 Mg
Sodium
55 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
6 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Rinse the quinoa under cold water and drain. In a pot, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Step 2
While quinoa cooks, slice radishes and carrots into thin strips. Set aside.
Step 3
In a small bowl, mix gochujang, soy sauce, sesame oil, minced garlic, and grated ginger. Stir until smooth.
Step 4
Once the quinoa is cooked, fluff with a fork and let it cool slightly. Transfer to a large bowl.
Step 5
Add the sliced radishes, carrots, and chopped green onions to the quinoa.
Step 6
Pour the gochujang mixture over and toss to combine.
Step 7
Serve the quinoa bowl with a lime wedge on the side for squeezing over just before eating.
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