Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps from Closet Cooking

All of springs best bounty collected into a bowl of quinoa bibimbap along with a fried egg and a spicy chili sauce.


Servings: 4

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
  • 1 cup quinoa, rinsed
  • 1 3/4 cup water or broth
  • 3 teaspoons oil
  • 3 ramps, sliced thinly
  • 1 1/2 teaspoon sesame oil
  • 1 1/2 teaspoon toasted sesame seeds
  • 1/2 pound asparagus, thinly sliced
  • 1/2 pound fiddleheads, well rinsed
  • 2 packed cups spinach, coarsely chopped
  • 1 cup fava beans, shelled
  • 1 cup bean sprouts
  • 1 cup carrot, julienned
  • 4 eggs
  • 1/4 cup gochujang sauce
Directions
  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.
  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.
  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.
  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.
  6. Steam the bean sprouts and carrots until tender-crisp, about 30 seconds and set aside.
  7. Fry the eggs sunny side up.
  8. Divide the quinoa, vegetables, eggs and gochujang sauce between 4 bowls and enjoy.
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