Bibimbap is the most photogenic food in the world.
Also, today, I have some very, very, very exciting news to share with you!
I’M A NEW YORK TIMES BESTSELLING AUTHOR!!!!! I’M A NEW YORK TIMES BESTSELLING AUTHOR!!!!! I’M A NEW YORK TIMES BESTSELLING AUTHOR!!!!!
Ahhh, can you believe it?! Yesterday, I had a lunch meeting in the city with my editor and an hour before, she calls me. I thought she was calling to cancel the meeting, but she goes, “I know I’m seeing you in an hour, but I have some very exciting news that I just couldn’t wait to tell you.” Then, she dropped the bomb!
One of my goals/dreams since becoming a blogger and a cookbook writer was to become a New York Times Bestseller. It’s one of those “feather in your hats” kind of accolades and I wanted it so badly!
So now, the Inspiralized cookbook is a bestseller, officially! If you don’t believe me, you can see Inspiralized (I’m #16) on this list here.
Of course, I had to post about this because I wanted to thank every single one of you who bought the Inspiralized cookbook. You’ve helped me get to where I am, and I’m so deeply appreciate, grateful and proud. I really have the best, most supportive and loyal readers. You guys rawk.
And if you haven’t, grab your copy now (it’s 37% off on Amazon!)
To thank you, I have today’s recipe: bibimbap. What’s better than bibimbap?
Bibimbap is a traditional Korean dish that literally means “mixed rice.” It’s basically a delicious bowl with a rice base and a raw or fried egg on top. Most bibimbaps have loads of veggies and then usually some sort of protein (tofu, chicken, etc.)
In this ligthened, spiralized version, I’m replacing the white rice with quinoa (which is also pretty – I used red Incan quinoa!) and of course, I spiralized the vegetables which makes this dish gorgeous and fluffy.
This dish is totally versatile – swap in and out what you’d like! It was actually inspired by last weekend when I went to a Whole Foods and they had a bibimbap BAR! Like, an actual make-your-own bibimbap bar. Pretty neat, right?
What’s your favorite way to order or make bibimbap?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 points
- ⅓ cup dry quinoa
- 1 cup water
- 3 teaspoons sesame oil
- ½ large carrot, peeled, Blade D, noodles trimmed
- salt, to taste
- 1 cup bean sprouts
- 1.5 cups Asian mushrooms (or mushrooms of choice)
- 2 cups spinach
- 1 teaspoon minced garlic
- 1 large zucchini, Blade D, noodles trimmed
- 2 whole eggs
- sriracha, to garnish
- Place the quinoa and water in a small saucepan, cover and bring to a boil. Once boiling, reduce to a simmer and let cook for 10-15 minutes or until quinoa is fluffy. When done, fluff up with a fork and transfer to a bowl.
- While quinoa is cooking, get a large tray or plate ready for assembling the bibimbap and set aside next to the stovetop. Or, just have a few plates ready to hold the various vegetables.
- Place a large skillet over medium heat and add in 1 teaspoon of sesame oil. Add the carrots and season with salt. Cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.
- Add the bean sprouts to the skillet, season with salt and cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.
- Add in another teaspoon of sesame oil and add in the mushrooms and season with salt. Cook for 3-5 minutes or until mushrooms wilt. Transfer to the tray/plate and set aside.
- Add in the last teaspoon of sesame oil and then add in the spinach, garlic and cook for 3 minutes or until wilted. Transfer to the tray/plate and set aside.
- Add the zucchini noodles. Cook for 3-5 minutes or until cooked to your preference. Transfer to the tray/plate and set aside.
- Now, it’s time to assemble! Portion out of all the veggies and quinoa into two separate bowls. Traditionally, it is served in a circular manner (like the picture.) Once all the vegetables are portioned into bowls, cook the eggs.
- Heat the same large skillet over medium-high heat and crack in two eggs. Let cook for 3-5 minutes or until egg whites are set.
- Top each bowl with the fried egg. Drizzle with sriracha and serve.