A Korean dish with a little of this, a little of that, and a little more. That’s Bibimbap 비빔밥 .
The catchy name means “Mixed rice”, but every time I say it aloud – bi-bim-bap – I think “this, that, and more”. Because it’s a delicious bowl of so many textures, colors, and flavors. And it’s a fun way to use up all the extra veggies in your kitchen.
Bibimbap – a now world famous Korean dish - is generally a bowl of steamed white rice topped with an assortment of vegetables like cucumber, zucchini, daikon, and mushrooms; as well as egg, meat or seafood. It’s also served with a sweet, spicy sauce on the side that you mix in right before eating.
Today’s recipe – Quinoa Bibimbap – is a new twist to the traditional dish where I replace the rice with quinoa. The ancient grain makes a much lighter, fun alternative to rice in bibimbap, so it’s wonderful this time of year.
I also changed up the sauce, which is traditionally a richer, thicker sauce made from Korean chili paste (gochujang). Since this Quinoa Bibimbap is a much lighter meal, I created a healthier sauce by incorporating our Spicy Korean Chili Seasoning with soy sauce, rice vinegar, toasted sesame oil, and a drizzle of honey.