I’d say this summer has been the summer of salads and bowls. Cooking Light had a great article on “How to Build a Better Grain Bowl” in one of their summer issues like the idea for the Vegetarian Korean BBQ Bowl. While not a true “Korean BBQ,” this incorporates different flavors like gochujang. Start with a grain base (cue the quinoa). Pack it fully of veggies. The key is different textures like carrots and scallions for crunch and then colors like the cabbage, purple cabbage and napa cabbage blend. Add some protein as a fried egg. (Let me digress for a moment. I have to admit. I wasn’t a fan of fried eggs, eggs over easy, poached eggs — really any egg with a runny yolk. But then, I rediscovered breakfast sandwiches and avocado toast and my breakfasts were complete. I wanted to take a stab at this recipe just for the egg.) Finally, the Korean aioli binds the dish, packs in the flavor and tops it to perfection. The best part? It maybe took 10 min to throw this together (assuming the quinoa is already cooked). I’m just dying for my leftovers.
Ingredients (serves 4).
For the Bowl:
- 8 c fresh spinach
- 1 t light olive oil
- 2 c cooked quinoa
- 1 c matchstick carrots
- 1 and 1/3 c chopped cabbage blend (I used a cabbage, purple cabbage and napa cabbage blend)
- 4 scallions, chopped
- 4 fried eggs
For the Korean Aioli:
- 2½ T gochujang (Korean chili paste)
- 4 t canola mayonnaise
- 1 t minced garlic
- 1 t sesame oil
- In a large skillet or pan, heat oil over medium heat. Once hot, sauté spinach until wilted. Remove from heat.
- Plate quinoa. Top with sautéed spinach, cabbage mix and carrots.
- Meanwhile, using the same frying pan to sauté spinach, fry eggs over medium heat. For a perfectly fried egg, the egg whites will set and become solid and the yolk will follow. Optional: flip the egg and remove from heat. This will allow the egg whites to fully solidify in the hot pan. You can also cover the pan and let the steam to the same thing.
- Place egg in bowl with quinoa and veggies.
- Whisk together ingredients for aioli. Spoon over bowls and top each bowl with chopped scallions.
- Dig in and enjoy!
Adapted from Cooking Light‘s “Korean Shrimp BBQ Bowl.”