Doenjang Spinach Quinoa Bibimbap is a modern twist on a classic Korean dish, offering a delightful blend of flavors and textures. This dish combines the nutty taste of quinoa with the earthy and rich flavor of doenjang, a traditional Korean fermented soybean paste. Fresh spinach adds a vibrant green color and a nutritional boost, while a medley of vegetables such as carrots, zucchini, and mushrooms enhance the taste profile. Topped with a sunny-side-up egg and a drizzle of sesame oil, this bibimbap is both wholesome and satisfying. Loved for its balance of flavors and health benefits, it’s a perfect meal for those seeking a nutritious yet flavorful dining experience.
Doenjang Spinach Quinoa Bibimbap
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
14 Grams
Total Fat
3 Grams
Saturated Fat
190 Mg
Cholesterol
500 Mg
Sodium
6 Grams
Dietary Fiber
14 Grams
Protein
Directions
Step 1
Rinse the quinoa under cold water and cook it according to package instructions. Set aside once done.
Step 2
In a pan, heat one tablespoon of sesame oil over medium heat. Add sliced garlic and sauté until fragrant.
Step 3
Add spinach to the pan and cook until wilted. Stir in a tablespoon of doenjang and mix well. Remove from heat and set aside.
Step 4
Julienne the carrot and zucchini. Slice the mushrooms. Sauté each vegetable separately in the remaining sesame oil until tender.
Step 5
Fry the eggs sunny-side-up in a separate pan. Season with a pinch of salt and pepper.
Step 6
To assemble, place quinoa in bowls. Arrange spinach, carrot, zucchini, mushrooms, and a fried egg on top. Drizzle with soy sauce and mix before eating.
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