Korean Quinoa Bowl
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
62
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Sea Salt450 g
Bean Sprouts4 tsps
Sesame Oil1 pack
Nori (toasted sheets)2 tbsps
White Sesame Seed (toasted)1 cup
Kimchi (sliced)110 g
Soft Tofu4 large
EggDirections:
1
Heat a large cast-iron pan, and add the vegetable oil
2
Once the oil is hot, add the mushrooms and some salt and pepper and cook until golden brown
3
Transfer the mushrooms to a plate, and refrigerate
4
Put the bean sprouts in a tall plastic container, add some salt and 4 tablespoons of the lime juice and refrigerate
5
Before you cook the eggs, gather all the ingredients and start building your bowls: Add 1 teaspoon of the sesame oil into each of 4 bowls, and spread it around with a plastic spatula
6
Distribute the quinoa evenly among the bowls, and continue with the nori, lettuce, sesame seeds, kimchi and tofu
7
(I like to keep everything separated near the edge of the bowl
8
) Once the bowls are filled, heat a large nonstick pan over medium heat, add enough oil to coat the whole pan and add the eggs
9
Cook to desired doneness (I prefer mine sunny-side up, so the yolks can coat all the ingredients)
10
Once the eggs are cooked, season with salt and pepper, and place 1 egg in the middle of each bowl
11
Garnish with green onions and cilantro