Vegetarian Bibimbap with Crispy Fried Egg &



  • SAUCE:
  • 1/4 cup tahini
  • 2 tablespoons water
  • 1 tablespoon Gochujang
  • 1 tablespoon soy sauce
  • 5 cups lightly packed chopped kale
  • 1/8 teaspoon salt
  • 3 tablespoons olive oil, divided
  • 7 cups hot, cooked Korean BBQ Quinoa Blend
  • 4 large eggs
  • 1 cup matchstick cut carrots
  • 1 cup halved, thinly sliced seedless cucumber
  • 4 thinly sliced radishes
  • 2 teaspoons toasted sesame seeds



  1. To prepare sauce, combine the first four ingredients in a small bowl; thin with additional water if desired, set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat: add kale and 1/8 teaspoon salt,  saute until wilted, about 2 minutes. Transfer to a large bowl; add hot Korean BBQ Qunioa Blend and stir to combine. Keep warm.
  3. Heat remaining 2 tablespoons oil in pan over medium-high heat. Add eggs and cook until the edges are browned, about 3 minutes.  Transfer to a plate with a spatula.
  4. To assemble, top Korean BBQ Quinoa mixture (about 2 cups per serving) with egg, carrots, cucumbers, radishes, and sesame seeds. Drizzle with reserved sauce.

Yield: 4 servings

Serving size: about 2 cups quinoa mixture + toppings and 2 tablespoons sauce

Prep and Cook Time (with ingredients pre-prepped as listed): under 20 minutes