Breakfast & Brunchclosetcooking
Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps
All of springs best bounty collected into a bowl of quinoa bibimbap along with a fried egg and a spicy chili sauce.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
📝 Preparation Steps
1
Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the liquid has been absorbed, about ⏱️ 15 minutes, remove from heat and let sit covered for ⏱️ 5 minutes.
quinoa, rinsed1 cup
2
Steam the asparagus until crisp-tender, plunge in cold water to stop cooking and set aside.
3
Blanch the fiddleheads in boiling water for three minutes and drain. Heat 1 teaspoon of oil in a pan over medium heat, add the whites of one ramp along with the fiddleheads to the pan and saute until the fiddleheads are crisp-tender and bright green, about ⏱️ 3 minutes, add the greens of one ramp, cook another minute and remove from heat. Mix in 1/2 teaspoon of sesame oil and seeds and set aside.
oil3 teaspoonsteaspoon sesame oil1 1/2
4
Heat 1 teaspoon of oil in a pan over medium heat, add the whites of one ramp along with the spinach to the pan and saute until the spinach has wilted, about ⏱️ 3 minutes, add the greens of one ramp, cook another minute and remove from heat. Mix in 1/2 teaspoon of sesame oil and seeds and set aside.
oil3 teaspoonsteaspoon sesame oil1 1/2
5
Blanch the fava beans for ⏱️ 30 seconds, plunge into cold water and remove the outer shells. Heat 1 teaspoon of oil in a pan over medium heat, add the whites of one ramp along with the fava beans to the pan and saute until the fava beans are crisp-tender, about ⏱️ 3 minutes, add the greens of one ramp, cook another minute and remove from heat. Mix in 1/2 teaspoon of sesame oil and seeds and set aside.
fava beans, shelled1 cupoil3 teaspoonsteaspoon sesame oil1 1/2
6
Steam the bean sprouts and carrots until tender-crisp, about ⏱️ 30 seconds and set aside.
bean sprouts1 cupcarrot, julienned1 cup
7
Fry the eggs sunny side up.
eggs4
8
Divide the quinoa, vegetables, eggs and gochujang sauce between 4 bowls and enjoy.
quinoa, rinsed1 cupeggs4
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