Clean the shiitake and oystermushrooms with kitchen paper or a cloth (don't wash). Chop the mushrooms. Peel and finely grate the garlic and ginger. Peel and coarsly grate the carrot.
2 Boil quinoa
Place the dry quinoa in a bowl and cover with warm water. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
3 Fry mushrooms
Meanwhile, heat a large pan over a high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and fry with a pinch of salt for 7-8 min until the moisture has evaporated and the mushrooms are well browned and starting to crisp.
4 Season mushrooms
Add the garlic, ginger ,soysauce, brownsugar, gochujang paste (spicy!) and blackpepper to the mushrooms. Reduce the heat to low and cook for a final 2 min. Transfer to a bowl and cover to keep warm until serving.
5 Prep spinach
Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze. Mix the sesameoil and sesameseeds with the squeezed spinach. Season with a pinch of salt.
6 Fry eggs and assemble
Return the pan to a medium heat with a drizzle of oil. Crack the eggs into the pan and fry for 2-4 min (for a set egg yolk, cover the pan with a lid). Season with a pinch of salt. Divide the quinoa among shallow bowls. Top with the bibimbap mushrooms, grated carrot, sesamespinach and fried eggs. Garnish with a pinch of chilliflakes(spicy!).
Tips for fussy eaters
Reserve some of the mushrooms and spinach and season them with a pinch of salt only. Serve with rice and a fried or boiled egg.
Don't rush the frying of the mushrooms. Well browned, crispy mushrooms are delicious!
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