Quinoa Shrimp Bibimbap
I could eat bibimbap every day. Sometimes I do. It is simple, flexible, vegetable-rich, flavorful and satisfying. The rice or quinoa and vegetables can be made ahead of time and reheated when you’re ready to eat. The sauce already lives in the refrigerator but doesn’t take more than 2 minutes to pull together. 2 minutes to fry an egg — it really is the perfect meal.
There’s a Korean market nearby where I can pick up banchan (vegetable side dishes) that will supply us for several meals but in the absence of that, I just grab a few vegetables and sautee them with garlic, salt & pepper and throw it all into a bowl with some brown rice or quinoa. In the bowl above, a carrot was shredded and seasoned with a little bit of rice wine vinegar (mirin). The bean sprouts are from the store but I’ve made them in the past (blanch, season with sauteed garlic, sesame oil and sesame seeds). The zucchini was cut into match sticks and sauteed with garlic, salt, sesame oil and sesame seeds. Shiitake mushrooms were soaked in hot water, seasoned with soy sauce and ginger-scallion sauce and sauteed. Cucumbers were from the Korean market. The peeled shrimp were seasoned with cajun seasoning and pan-fried. You can use whatever protein you want or omit it entirely. Roasted tofu would be nice (cut into cubes, drizzle with olive oil, season with salt & pepper, roast in 425F until golden). Just use whatever vegetables you have and put them in a bowl of grains, top with fried egg, add bibimbap sauce and you’ve got a meal.
If you want to be precise, there are plenty of recipes online for individual banchan. For me, its a kitchen sink meal bound together by a fried egg and bibimbap sauce.
Bibimbap Sauce (4-6 servings, adapted from My Korean Kitchen)
- 4 Tbsp gochujang (Korean pepper paste)
- 2 Tbsp sesame oil
- 2 Tbsp sugar (or honey)
- 2 tsp apple cider vinegar or mirin
- 1 Tbsp roasted sesame seeds
- 2 Tbsp water
- Mix everything together and use on your bibimbap.